Juicy Jumbos 4-Cheese Dip


Juicy Jumbos 4-Cheese Dip



1 450 g pkg Schneiders® Juicy Jumbos® Original Wieners

1 500 g pkg Schneiders® Butcher Cut Double Smoked Bacon, diced, cooked and removed from rendering

1 200 g tube Prepared pastry wiener dough

1 227 g container Cream cheese, room temperature

¾ cup (180 mL) Sour cream

1 cup (250 mL) Provolone, grated

1 cup (250 mL) Pizza mozzarella, grated

½ cup (125 mL) Fontina, grated

¼ cup (60 mL) Prepared buffalo wing sauce

¼ cup (60 mL) Green onion, chopped

1 small Red pepper, diced

1 tsp (5 mL) Garlic salt

1 tsp (5 mL) Paprika

½ tsp (2 mL) Pepper

Preheat oven to 375ºF (190ºC). Lightly spray a 9” nonstick oven proof skillet with oil.

Slice ¼ inch off the end of each wiener. Slice wiener into 4 equal pieces.

Cut each perforated sheet of pastry into 4 strips. Press each piece of pastry down with your fingers to elongate and widen the strip.

Roll wiener with each strip of pastry pinching the ends to secure. You will have 24 pastry wrapped wieners. Place side by side on the circumference of the skillet creating a ring.

In a large bowl. Combine cooked bacon, cream cheese, sour cream, cheeses, wing sauce, onions, peppers and seasoning. Mix well.

Pour cheese mixture into the centre of the skillet. Using the back of a wooden spoon, spread mixture out to fill in the ring of pastry wrapped wiener.

Bake on centre rack of oven for about 40 to 45 minutes or until pastry is golden and cheese dip is golden and bubbling. Allow to stand 5 to 10 minutes before serving.

Top with additional cheese for last 5 minutes of baking. Get creative and try using your favourite cheese! Make it spicy and use Schneiders® Juicy Jumbos® Hot and Spicy Wieners.