SERVES 6 – 8

This recipe, from Heart and Soul, the 1992 Memphis Junior League Cookbook, is prone to disappearing quickly when served at parties.

1  14-oz. package frozen chopped onions, thawed
24 oz. cream cheese, softened
2 cups grated parmesan cheese
1⁄2 cup mayonnaise

1. Preheat oven to 425°. Drain chopped onions in a colander, then squeeze out any excess liquid. Put onions into a medium bowl. Add cream cheese, parmesan cheese, and mayonnaise and mix with a wooden spoon until well combined.