2 tsp. butter
3 large Vidalia onions, coarsely chopped
2 c. canned sliced water chestnuts, drained and chopped
1 garlic clove, minced
1/2 tsp. hot sauce
2 c. Monterey Jack cheese

Melt butter in large skillet over medium-high heat; add onions and saut 10 minutes or until tender. Stir together shredded Swiss cheese and next 5 ingredients; stir in onion, blending well. Spoon mixture into a lightly greased 2-quart baking dish.

Bake at 375°F for 30 minutes and let stand 10 minutes. Serve with tortilla chips or crackers. Prep: 15 minutes.

Makes 6 cups.