Captain Rodney’s dip

I love new recipe discoveries. A friend shared this recently via Facebook. There were so many comments raving about its deliciousness, I had to give it a try.

Captain Rodney’s Boucan Pepper Glaze is the main ingredient. It’s origins came as the result of a happy accident. The glaze is made from a combination of pure cane sugar, apple cider vinegar, sweet peppers, and scotch bonnet peppers. It delivers a little sweet heat to almost any dish.

The problem was I had all the ingredients for the dip EXCEPT for the Captain Rodney’s. No worries, pepper jelly can be substituted:)

The dip is easy to make and incredibly tasty!


  • ½ cup mayonnaise
  • 8 ounces cream cheese at room temperature
  • 2 cups cheddar cheese grated
  • 2 whole green onions sliced thin
  •  cup butter crackers crushed 
  • 8 slices bacon cooked and crumbled, or bacon bits
  • ½ cup Captain Rodney’s Boucan Pepper Glaze or pepper jelly


  • Preheat the oven to 350°F.
  • For easier mixing, allow the cream cheese to come to room temperature.
  • Mix together the mayonnaise, cream cheese, cheese, and green onions.
  • Spread in an 8 or 9-inch pie dish. Top with crushed crackers.
  • Bake at 350°F for 15 minutes or until heated through.
  • Remove from the oven and top with cooked, crumbled bacon and Captain Rodney’s Boucan Glaze or pepper jelly. Serve with sturdy crackers, tortilla chips, or Frito Scoops.

Next time I will make this with the real deal Captain Rodney’s glaze. Apparently it’s available at most grocery stores. This dip would be perfect for tailgating or an appetizer when you need a little “tide me over” before dinner!

Print Friendly, PDF & Email