|It's good stuff!|
|About $13 a bottle.|
Captain Rodney is very popular guy in my neighborhood. Sweet and a little spicy, and brings a little something different to the neighborhood get togethers. Captain Rodney's Boucan Pepper Glaze makes the most amazing hot dip. There have been reports of neighbors begging for access to people's pantries while they are out of town. The glaze has been a little difficult to find, and isn't cheap by any means. Basically it's cane sugar, peppers and spices. It comes in this cool bottle, which looks good, but is a pain once it has been opened and then chilled. I find that as soon as I buy it it is best to decant to a wide mouth jar. Otherwise the peppery goodness gets stuck in the bottom of the bottle stuck in the cold sugary mess. You can find the very popular cheese bake recipe on the site with the sauce, but I think my tweaked version is better.
My Captain Rod Dip
1/2 cup Hellman's Mayo
1 8oz block cream cheese, softened
2 cups shredded cheese (cheddar, jack, colby any kind works)
1/4 cup grated onion (any color)
Chopped green onions (optional)
Captain Rodney's Boucan Pepper Glaze
Mix the mayo, cream cheese, grated cheese and grated onion. The grated onion is key for me.
The small shards on onion are flavor packed and delicious! And they are small enough that they cook in the short baking time. Put into an oven safe dish and bake for about 15 minutes at 350. When it is hot and bubbly, remove from oven. Cover the top with crumbled bacon, green onions and Captain Rodney Glaze. I use the already cooked bacon crumbles. They are the perfect size and very convenient. I use enough glaze to cover the entire surface. If you are using a 10" pie dish, there is obviously much more cheese to cover than if you're using an 8". So adjust accordingly. We like this with Wheat Thins.