6/8/09

Boucan Dip

I've make a truck load of this over the past few years! The first time I ate this dip was at one of our annual Sunday school Christmas parties. It was an instant hit with everyone! I went out and immediately bought a bottle of Captain Rodney's Boucan Sauce at The Gift Shop. Because this recipe was making the rounds at holiday get-togethers all over town, there was a "run" on the sauce. I got the very last bottle. People were literally lined up waiting for the next shipment! The Gift Shop’s owner, Paulette, and I had a good laugh just the other day about the number of bottles of Captain Rodney’s Boucan Sauce she has sold over the years. Many were to me! I've given many a bottle to family and friends!

*Warning: This is very addictive. Most people double the recipe!


Captain Rodney's Cheese Bake, or as we call it at our house- Boucan Dip

Dip:
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
8 oz. cream cheese
2 green onions, finely chopped (optional)

Topping:

8 crushed Ritz crackers
8 slices of crispy cooked bacon, chopped., or desired amount of real bacon bits 

1/2 cup Captain Rodney's glaze

Preheat oven to 350 degrees. Coat a quiche or tart pan or anything made for baked dips with cooking spray.
Combine all the dip ingredients and spoon into prepared dish.
Bake for 15 minutes, or until bubbly.
Remove from oven and top with crushed crackers.
Sprinkle bacon over crackers.
Drizzle 1/2 cup glaze over all.
Return to oven for a few minutes.
Serve with crackers or chips.

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