Pigs in a Blanket with 3 Party-Perfect Dips

Is a party even a party without Pigs in a Blanket? We’re elevating the Pigs in a Blanket game with 3 Party-Perfect Dips. Dive into a trio of exceptional flavors with Harissa and Chili Mayo, Horseradish and Cream Cheese, and Jalapeño Mustard dips. You need little else on the table with these mini weenies wrapped in crescent dough surrounded by dips exploding with flavor. Just be sure to double, triple, or quadruple the recipes according to your party size.

Pigs in a Blanket with 3 Party-Perfect Dips Recipes

Pigs in a Blanket Recipe

A tray of mini pigs in a blanket ready for the oven, and a wooden board with crescent dough and mini weenies being wrapped.

INGREDIENTS

1 8 oz package Pillsbury™ Crescent Rolls
1 12 oz package mini cocktail weiners

INSTRUCTION

  1. Use a paper towel to pat dry the mini cocktail weiners.
  2. Cut crescent roll dough triangles in half.
  3. Wrap mini weiners in the dough.
  4. Bake at 375° for 12-15 minutes until golden bown.
  5. Serve piping hot with our trio of party-perfect dips!

Harissa and Chili Mayo Dip Recipe

Bowls with seasonings and oil on a black slate surface surrounding a brown bowl of harissa chili mayo dip.

INGREDIENTS

1 cup mayo
1 tbsp harissa (more to taste, if you like!)
1/2 tsp salt
1 tbsp chili flakes (more to taste, but go easy on the heat)
1 tsp oregano
1/2 tsp black pepper

INSTRUCTIONS

  1. In a bowl, mix all ingredients together until well combined.
  2. Cover and let sit for an hour before eating.
  3. If there is any left over, cover tightly and store in the refrigerator for up to 1 week.

Horseradish and Cream Cheese Dip Recipe

A bowl of horseradish and cream cheese dip on the right with a fork in it, and small bowls with pepper, salt, and oil on the left, all on a black slate surface.

INGREDIENTS

8 oz cream cheese
1 tsp olive oil
2 tbsp horseradish (can be cut back to 1 tbsp if you prefer a little less “heat”)
1 1/2 tsp salt
1 1/2 tsp black pepper

INSTRUCTIONS

  1. In a bowl, mix all ingredients together until well combined. You can add a bit more olive oil to loosen the cream cheese into a dip consistency.
  2. Taste the mixture and feel free to add more horseradish if you like! 
  3. Cover and let sit for an hour before eating.
  4. If there is any left over, cover tightly and store in the refrigerator for up to 1 week.

Jalapeño Mustard Dip

A brown bowl in the lower right corner with jalapeño mustard dip, surrounded by bowls of spices, and spices spilled on a black slate surface.

INGREDIENTS

1 cup Dijon mustard
Dash of olive oil
1 tsp salt
1 tsp pepper
1/2 cup pickled jalapeño peppers, chopped fine
1 tsp cumin seeds

INSTRUCTIONS

  1. In a bowl, mix all ingredients together until well combined.
  2. Taste. Add more chopped jalapeño peppers if desired.
  3. Cover and let sit for 1 hour before eating.
  4. If there is any left over, cover tightly and store in fridge for up to 1 week.

Recipes, Styling, and Photography by Keith Recker / Story by Star Laliberte

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