Sweet Onion Dip

I've got one last dip to round out January and get you ready for the big game.  Do any of you care about the Super Bowl this year?  Honestly, I never do, but I'm not a fan of football.  I'll go to Super Bowl parties, but I'm there for the food and the company.
My sister Molly made this sweet onion dip for us.  I was hesitant at first because I'm usually not a fan of onions unless they're cooked really well.  This dip tastes just as the name promises, it's sweet and oniony, and actually quite good.
Make sure you cut the onions small so they are able to fully cook.  If they are not quite done after 30 minutes, put them back in the oven until they are soft and sweet.
Because there are equal parts of everything, this recipe is really easy to scale up or down.
This dip can get a little greasy (especially if you're reheating it).  Just blot with a paper towel if needed.  I've heard of some people using subbing half of the mayo for cream cheese to cut down on the grease, but I haven't tried this yet.

Sweet Onion Dip From Molly, adapted from All Recipes Yield:  1 pie plate or 8 x 8 baking dish
2 cups sweet onions (such as Vidalia), diced 2 cups mayo 2 cups shredded cheese (Molly uses a package of 3 Cheese blend, but you could also use any combination of cheddar, mozzarella, swiss or parmesan) Crackers, pretzels, sliced French bread, tortilla chips or veggies for serving
Preheat oven to 350.  Mix everything together and transfer to an oven proof baking dish.  Bake for 30 minutes stirring about half way through the cooking time.  The dip is ready when the onions are cooked and the dip is lightly browned.