Cheesy Hot Pepper and Bacon Dip Platter
Shredded whole milk mozzarella cheese
Robin Hood Original All Purpose Flour
Bick's Pickled Hot Banana Pepper Rings
17 piece(s), chopped
1 clove(s), medium, chopped
Uncooked red onion(s)
2 tbsp(s), minced, finely chopped
Fresh lemon juice
Canned chipotle pepper(s)
Cooked Canadian bacon
125 gm, (1/2 cup)
- Preheat oven to 400°F(205°C). Combine cheese and flour in small bowl and toss to combine. Set aside. Combine remaining ingredients in large bowl. Stir in cheese. Pour into 3 cup (750mL) oven proof dish. Bake in preheated oven 15-20 minutes or until bubbling and golden brown along the edges. Serve hot with:
- Bacon wrapped Habitant Gherkins: 24 Habitant® Sweet Pickled Gherkins, drained 8 slices bacon, each slice cut in 3 pieces Roll each gherkin in piece of bacon. Cook in hot skillet over medium high heat, turning to cook on all sides, about 3-5 minutes or until bacon is cooked through. Serve warm.
- Hot Pepper Jelly: Mix equal parts Bick’s® Hot Pepper Relish with Smucker’s® Pure Apricot Jam.
- Serve with: Bick’s® 1/2 Salt Baby Dill Pickles, Bick’s® Hot Pepper Rings, Bick’s® Hot Mix Pickles, crackers, fresh pretzels.