I'm hosting a bunch of people for the VP debate tomorrow evening, and thought I'd serve up a basic onion dip recipe I got from Cooking Light.
The recipe called for caramelized onions, cream cheese, sour cream, Worcester sauce, and MAYO. I usually make food with Hellmann's, but today I used WF's 365 brand, and it tastes way too sweet. Unfortunately I realized this after adding it to the dip. Any solutions? Do you know if the mayo flavor will be tempered by chilling overnight in the fridge?
Any insight at all will be appreciated, as I'm a relatively new cook.
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