This cheesy baked dip combines smoky bacon, sharp cheddar and bright peppers with a touch of Southern charm from Captain Rodney’s signature Boucan glaze. It’s a family favorite for tailgates, game nights, potlucks and casual get-togethers.
Why Captain Rodney’s Dip is an award-winning dip recipe:
Named the Top Tailgating Recipe in the South, this dip delivers bold, balanced flavor: creamy cheese, sweet-and-spicy glaze, crunchy cracker topping and crisp bacon. It’s indulgent without being complicated—perfect for feeding a crowd.
Who is Captain Rodney?
Captain Rodney is the creator of a line of dips, sauces and jams sold at the Bell Buckle Country Store in Tennessee, a family-owned business for more than 25 years. His Private Reserve Boucan Glaze is made near Bell Buckle using Jamaican Scotch bonnet peppers, pure cane sugar and Tennessee-grown bell peppers. It’s slightly sweet, gently spicy and works beautifully in this cheese bake.
Substitute for Boucan Glaze: If you can’t source Captain Rodney’s Boucan Glaze, warm red pepper jelly is a great substitute. Heat it slightly before folding some into the dip and again before drizzling on top so it pours easily. The result will still be delicious.
Captain Rodney’s Dip Ingredients
Here’s what you need to make this simple, crowd-pleasing cheese dip:
- 1/2 cup mayonnaise — use a good-quality mayo like Duke’s or Hellman’s.
- 8 oz cream cheese, softened — room temperature cream cheese mixes together more smoothly.
- 2 cups shredded cheddar cheese — freshly grated yields the best texture and flavor.
- 2 green onions, chopped — chives work as a substitute.
- 6 crackers, crushed — Ritz, Club or another buttery cracker for the crunchy topping.
- 6 slices bacon, cooked and crumbled — or 1/2 cup bacon bits if preferred.
- 1/2 cup Captain Rodney’s Boucan Glaze, divided — substitute warmed red pepper jelly if needed.
Garnishes: extra crispy bacon and chopped green onions.
How to Make Captain Rodney’s Dip
This dip is quick to prepare and bakes in minutes. Follow these easy steps:
- Preheat the oven to 350°F.
- In a mixing bowl, stir together softened cream cheese, mayonnaise, shredded cheddar, chopped green onions and 1/4 cup of the Boucan glaze (or warmed red pepper jelly).
- Spread the mixture into an oven-safe baking dish and top with crushed crackers.
- Bake for 15–20 minutes, until hot and bubbly.
- Remove from the oven, sprinkle with the remaining bacon, then drizzle the remaining 1/4 cup of Boucan glaze (warmed if using jelly). Garnish with extra chopped green onions and serve.
What to serve with Captain Rodney’s Dip
This versatile dip pairs well with many dippers. Try:
- Crackers
- Vegetable sticks (carrots, celery, bell pepper)
- Toast points
- Bagel chips or pita chips
- Tortilla chips or corn chips
- Pretzels
Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
Whether you’re feeding a crowd or snacking solo, this cheese bake is an easy, flavorful appetizer that gets rave reviews at tailgates, parties and casual gatherings.
More Easy Appetizers to Try:
- Cream Cheese Sausage Dip
- Garlic & Herb Cheese Appetizer
- 4-Ingredient Spinach Dip
- Bacon-Wrapped Water Chestnuts
Captain Rodney’s Dip
Ingredients
- 1/2 cup Mayonnaise
- 8 ounces cream cheese (softened)
- 2 cups shredded cheddar cheese
- 2 green onions, chopped
- 6 crackers, crumbled (like Ritz)
- 6 slices bacon, cooked and crumbled
- 1/2 cup Captain Rodney’s Boucan Glaze (divided) — substitute warmed red pepper jelly
Garnishes
- Crispy bacon
- Chopped green onions
Instructions
- Preheat the oven to 350°F. In a mixing bowl, combine softened cream cheese, mayonnaise, grated cheddar, chopped green onions and 1/4 cup of the Boucan glaze or warmed red pepper jelly.
- Spread the mixture into a baking dish and top with crushed crackers.
- Bake for 15–20 minutes until hot and bubbly.
- Remove from the oven, top with extra crispy bacon and drizzle the remaining 1/4 cup Boucan glaze (warmed if using jelly). Garnish with extra chopped green onions and serve with crackers or chips.
Carbohydrates: 13 g
Protein: 9 g
Fat: 31 g
Let us know how it was!