I’ve made this dip several times for the super bowl and it’s always such a hit! These pictures are actually from a few years ago, but I thought it would be a great time to share!
Captain Rodney’s Cheese Bake. If you haven’t had Captain Rodney’s Private Reserve Boucan Pepper Glaze, you are most definitely missing out!
I think I’ve bought mine at Wal-Mart, but you can get on the website, too! Most people seem to like it with Wheat Thins, of course I’ll probably do a Glutino cracker now.
Perhaps if I get a chance to make it this weekend, I’ll snap some better pics 😉
½ cups Mayonnaise
8 ounces, weight Cream Cheese, softened
1 cup Sharp Cheddar Cheese, Shredded
2 stalks Green Onions, Chopped
6 pieces Flipside Pretzel Crackers, Crumbled
8 strips Bacon, cooked and crumbled
½ cups Captain Rodney’s Boucan Glaze
Preheat your oven to 350 degrees.
In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, and the green onions, until thoroughly blended.
Spread the mixture into an oven-proof serving dish that’s large enough to hold all, plus a little extra room to spare. Sprinkle the crumbled crackers on top, then bake at 350 degrees for 15 minutes. When done baking, sprinkle the cooked bacon on top, then drizzle the Boucan Glaze over the whole thing.