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CAUTION - this dip is addicting! Cheddar cheese, cream cheese, mayo and green onions create a creamy and delicious dip that becomes crave worth when topped with our Raspberry Pepper Preserves for Cheese!
Ingredients
1/2 cup mayonnaise
8oz cream cheese (softened to room temperature)
2 cups shredded cheddar cheese
2 whole green onions sliced thin
1/2 cup Blackberry Patch Raspberry Pepper Preserves for Cheese
Ritz Crackers
Once, the cream cheese has softened, mix together mayonnaise, cream cheese, cheddar cheese and green onions. Place in an 8-9 inch pie dish. Cook at 350 degrees for about 15 minutes or until heated through - ours began to make cheesy bubbles on top and take on a slightly golden color in a few spots and that's how we knew it was done! Once out of the oven top with Raspberry Pepper Preserves for cheese and dig in with some Ritz Crackers!
This recipe is a take on Captain Rodney's Dip found HERE
Paired with pigs in a blanket, this recipe is perfect for family gatherings or tailgates! We thought we'd try an extra southern take on honey mustard - trying it with cane syrup instead of honey! Mustard is a strong flavor, so this is subtle, but just enough to leave people guessing what makes it special!
Ingredients
Mustard
Blackberry Patch Cane Syrup
Start with a quarter cup of mustard and add tablespoons of cane syrup until you get your desired taste. Some people will want it sweeter - some will want it more tart.
Prosciutto Goat Cheese Crostini
1 fresh baguette
1/8 cup olive oil
salt
4 ounces goat cheese at room temperature
Blackberry Patch Satsuma Jelly
Prosciutto, cut in half
Arugula
Preheat oven to 375 degrees. Slice baguette into thin slice ad place on a baking sheet. Drizzle with olive oil and sprinkle a little salt. Bake until slightly golden and allow to cool slightly.
Spread some goat cheese on each crostini. Spoon Blackberry Patch Satsuma Jelly onto the goat cheese and top with prosciutto and one leave of arugula. Serve!
Preheat the oven to 250 degrees and line 2 baking sheets with parchment paper and set aside. In a large bowl or stand mixer fitted with the whisk attachment, beat the egg whites on high speed until soft peaks form. Slowly stream in 3/4 cup sugar and the salt and vanilla. Beat for another 5-6 minutes until hard peaks form and the meringue is very white and glossy. Fold in the Blackberry Patch Syrup to create a swirl. Spoon the puree onto the prepared baking sheets and bake for 40-50 minutes or until the meringues are dry and easily peel away from the parchment. Let cool and store in an airtight container.
