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
- ⅓ 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!