This Caribbean dip has always been a HUGE hit when guests visit the MB family! It has become one of those favorite (and easy) recipes that never fail at parties and gatherings and we have never once have had any leftovers!
What you need:
8oz – Whipped cream cheese or softened block cream cheese
- 4 Tbsp – Mayonnaise
- 1/3 cup – Sour cream (lite or regular)
- ½ tsp – Garlic powder
- 1/8 tsp – Salt
- 4 Tbsp – Doc’s Jamaican Jerk Sauce
- Optional: 1 can (8 oz) of crushed pineapple
- for a little extra zing, add 1 tsp of Doc’s MB Family Jamaican Hot Sauce
- Combine all ingredients in a bowl and mix thoroughly
- Dip with Crackers, Raw Veggies, Chips
Sean’s Caribbean Dip
Our friend, Sean Kelly came up with this recipe and it is by far THE best dip you’ll ever have the pleasure of tasting! It seems too easy and basic to be true but don’t let its simplicity fool you, for lack of a better term, it’s perfect! Sean called us and said, “I just came up with a dip recipe using your Doc’s Jamaican Hot sauce and I’m driving to your house right now with the dip and some Wheat Thins. You have GOT to try this stuff!”
So here it is. And we’ll say the same thing to you that Sean said to us: You have GOT to try this stuff!
What you need:
- 1 red sweet pepper
- 1 yellow sweet pepper
- ½ Tbs olive oil
- dash of black pepper
- 1 stick of cream cheese (8 oz)
- 1 Tbs Doc’s Jamaican Hot Sauce
- ¼ tsp cayenne powder
- Cut red and yellow sweet peppers into length-wise slices (about ½ inch wide)
- In a medium size frying pan, add olive oil, sliced peppers and a dash of black pepper and saute the peppers until tender.
- In a food processor or blender add cream cheese, Doc’s Jamaican Hot Sauce and the cayenne powder and mix on a low setting until everything is smoothly blended.
- Add the sauteed peppers to the food processesor or blender after blending the cream cheese and other ingredients together then blend in the peppers in short spurts. *Don’t over-blend the peppers. You want to have chunks of pepper as a nice flavor burst when eating the dip.
*We serve this dip with Wheat Thins, which, in our opinion is a perfect taste combination!
For oyster lovers, this recipe is a wonderful and perfectly spiced Island taste treat using Doc’s Jamaican Hot Sauce.
- 2 to 3 dozen fresh oysters
- Doc’s Jamaican Hot Sauce
- 2 to 3 oz. grated Gruyere cheese
- 2 to 3 oz. Grated Parmesan cheese
- ½ cup seasoned bread crumbs
- Pre-heat oven to broil setting
- Shuck oysters and put the meat and brine into a bowl.
- Discard the top half of the oyster shells and scrub the bottom half of the shells under cold running water.
- Arrange the cleaned half-shells on a large cookie sheet.
- Using a spoon, add about 1/8 tsp of the oyster brine into each half-shell.
- Bread each piece of oyster meat in seasoned bread crumbs and place 1 – 2 pieces in each half-shell.
- Add 1/8 tsp of Doc’s Jamaican Hot Sauce to each half shell.
- Add a pinch of Gruyere cheese and then a pinch Parmesan cheese to each half shell.
- Place the oyster cookie sheet on a rack about 6 inches from the heating elements in your pre-heated oven and bake for 9 minutes.
Back to Recipes
This delicious baked-dish recipe has comfort-food written all over it and comes with a warning: While this recipe is baking, the mouth-watering aroma wafting from your kitchen will drive your friends and family nuts!
- 6 to 10 chicken thighs
- 2 tsp garlic powder
- ¾ tsp sea salt
- 8 Tblsp Doc’s MB Family Jamaican Jerk Sauce
- 4 oz. whipped cream cheese
- 3 oz. sour cream
- 2/3 cup grated Parmesan cheese
- 3/4 cup shredded Monterrey Jack cheese
- 3/4 cup shredded mild Cheddar cheese
- 1 cup chopped fresh sweet basil
- 2 Tblsp balsamic vinegar
Preheat oven to 375 degrees:
Arrange chicken thighs in a large baking dish, skins up Sprinkle chicken evenly with 1 tsp garlic powder and ½ tsp salt Bake uncovered for 50 minutes on middle rack
Make the Jamaican Cream Cheese Sauce:
While the chicken is baking: In a large bowl, combine cream cheese, sour cream, Doc’s MB Family Jamaican Jerk Sauce, 1 tsp garlic powder, ¼ tsp sea salt – mix thoroughly to a smooth consistency. Refrigerate.
Remove chicken from oven and reset oven temp to 350 degrees:
- After removing the baked chicken thighs from the oven, drain most of the fat from the baking dish, leaving 2 to 3 Tbsp. (For the sake of avoiding a mess, I transfer the chicken to a plate before draining and then return it to the baking dish after pouring off the fat)
- Sprinkle balsamic vinegar evenly over the chicken thighs
- Spoon the cream cheese/sour cream/etc mixture evenly over each chicken thigh
- Sprinkle with Parmesan cheese
- Sprinkle with chopped fresh sweet basil
- Mix the shredded Monterrey Jack and Cheddar Cheeses together and sprinkle evenly
- Return chicken thighs to the oven and bake, uncovered at 350 degrees for another 20 to 30 minutes (or until the cheese turns a golden brown).
* If you are a rice lover, you can leave a little more fat in the dish and add a few cups of cooked rice before the last 20 minutes of baking: At the end of step 3, add the rice evenly around the chicken pieces after the chicken is coated with the sauce, basil and cheeses.
Back to Recipes