Better Cheddar clone of the dip served at the Back Burner Restaurant, Hockessin, DE —
Younger Version
- 2 c. grated sharp white cheddar cheese
- 1/2 c mayo
- 1/2c chopped toasted walnuts
- some chopped green onions (as you like)
- 5 shakes of liquid smokefold together carefully to mix.
refrigerate. serve cold to room temp.
Jamie Jones Version
- 3 C. shaved/grated white cheddar
- 4 scallions, chopped
- 1/3 C. walnuts, chopped
- Several (5+?) squirts of liquid smoke
- Mayo to bind (I combine mayo and fat free sour cream for a lighter taste) Combine and use the next day – the flavors are better (but can be used same day if necessary!)
You can adjust for personal taste. Enjoy! Jamie Jones
