Captain Rodney's Cheese Bake

First, let me state the following: I receive no compensation from Captain Rodney. Now that  I have that out of the way, let me introduce you to one my favorite appetizers... The one and only, Captain Rodney's Cheese Bake.

While Christmas shopping,  I noticed one of our local boutique shops started carrying their products, which can also be ordered off their website. When I saw Boucan Glaze, I knew a cheese bake would be served soon. The glaze isn't hot in spite of Scotch Bonnet peppers listed as one of the ingredients. The flavor is a spicy sweet. You could pour it on pine needles and it would be amazing.  A few days before Christmas I brought some goodies to share with my coworkers. I prepared the dish the night before and baked it the next morning so it would be nice and hot.

The first time I tried it was at their Bell Buckle location probably 15 or more years ago where they make small batch jellies, salsas and other goodies. Brad had a pan sitting out, invited us to try it and I've been a fan since.

INGREDIENTS:
1/2 cup Hellmann's mayonnaise
One 8 ounce pack cream cheese, room temperature
2 cups grated sharp cheddar cheese
2 green onions (chopped) (or substitute with chopped sweet onuon)
6 Ritz crackers (crushed) 
8 slices bacon (cooked and crumbled) or "real" bacon bits
1/2 cup of Captain Rodney’s Boucan Glaze

DIRECTIONS:
In a large bowl, mix all ingredients  with half of the bacon and ¼ cup Captain Rodney’s Glaze and pour into a pie pan. Sprinkle crushed crackers over mixture and bake at 350° for 15 minutes or until bubbly. Add the remaining crumbled bacon evenly. Now drizzle that Captain Rodney Boucan Glaze goodness all over the top. In my opinion, you can't have too much.

Serve with Triscuit or Ritz crackers.

 

I like to use bacon crumbles unless I am already frying bacon for breakfast. Crushed up pretzel crackers (as I was out of Ritz) for the topping turned out great.