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

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

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

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

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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