Thursday, December 25, 2008

"Mock Hornet Dorset Dip"

We have been making this recipe for years.  It is very easy to do, it can be prepared the night before, and baked the next day.  If you do it in an aluminum pan, it's easy to take and bake at someone's house.  If is delicious served hot, I like it better at room temperature, or a little chilled leftover the next day.

Now to the only drawback of this dip - because it contains mayonnaise and cheddar cheese, it appears very greasy when you finish baking it.  All you have to do it tip the pan a little and spoon out the excess grease.  I then take a paper towel and place it gently over the top and absorb even more grease. You can then transfer the dip to a crock or a bowl, once last time, give it a little degreasing and then serve it as a spread on crackers.  It does not taste greasy, it's just a little extra work at the end before you serve it.

Let me reiterate - I know it looks really greasy, but when you are finished it won't taste greasy and it is really delicious. If you have misgivings, bake it the day before you need it, do all the work, bring it to room temperature and them taste it before you serve it.

"MOCK" HORNED DORSET DIP
Elise Feiner


1 (12 ounce) bag of frozen chopped onions (thawed and drained) I use Ore-Ida® or 1 cup of fresh chopped onions
1 cup of mayonnaise
1 cup cheddar cheese


Mix everything together and bake in a small baking dish that has been sprayed with PAM®. I usually double this recipe because it's so good. Bake at 375° for about 30 to 45 minutes or until golden brown. Serves 6. Serve with crackers, Wheat Thins®, Triscuits®, Pepperidge Farm® Butterfly’s work well with this. We have this as an appetizer at every holiday. It's great to bring when you have to bring something to a party, just make it in an aluminum square baking dish.


Ingredients you will need:

Kitchen tools you will need:


Spray a glass square pan or aluminum pan with PAM

Make sure your onions are thawed

Cut off a small corner of the bag of onions


Squeeze as much water out of the defrosted onions as you possible can

Add the onions to the glass dish


Add the cheese (I like to use the white shredded cheddar, 
just buy an 8 ounce bag) on top of the onions

Add the mayonnaise


Mix well


At this point you can over it with foil, and refrigerate until you are ready to bake it

Preheat the oven to 375 degrees F

Place the dish in the oven

Bake until golden brown

Let cool about 10 minutes and tip the dish so you can spoon out the excess grease


Gently pat the top with a paper towel to absorb even more grease

Don't worry if it gets a little messed up, this is why you transfer it to a bowl or crock.  If you want to serve it from the dish you baked it in, that's fine too


Place it in a crock and check for grease one last time


I accidently deleted the final picture with all the grease removed...sorry!

Serve it with the crackers of your choice


3 comments:

  1. I was just browsing the internet looking at different things and came across this page. Looks like a very tasty recipe! I'm from Dorset, England so would be interested to know the connection to Dorset all the way from New York? I'm not the cook in our family so will pass it on to my wife who is. BTW, I do know about photography though and I think you have made a good job of photographing all of the steps in the recipe. It helps a lot!

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    Replies
    1. Hi Peter,
      I'm not sure if there is any connection for Dorset, England to be quite honest with you. The restaurant is now closed but I will attempt to find the former owners and see if I can get an answer for you. Thanks for reading my blog. Glad you are enjoying it.
      Elise

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    2. the restaurant is closed over the winter months only(they have an artist residency program over the winter months)....Just ate there the middle of October 2012 and had the cheese and onion appetizer.And it was delish!

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