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. They’re wrapped in crescent dough and surrounded by dips exploding with flavor. Just be sure to double, triple, or quadruple the recipes according to your party size.
Can You Make Vegetarian Pigs in a Blanket?
To create a vegetarian option, you can substitute the hot dogs with a variety of vegetarian alternatives depending on the texture and taste you prefer. Plant-based meats are a good starting point since you can access vegetarian sausage pretty easily. But, if you want to focus only on fresh produce, jalapeño peppers, dates, confit potatoes, or mushrooms are other options that can help make pigs in a blanket vegetarian and even vegan-friendly. Just remember to adjust your dips accordingly (specifically the cream cheese one) in case one of your guests is vegan as well.
Pigs in a Blanket with 3 Party-Perfect Dips
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Pigs in a Blanket Recipe
Description
Make golden-brown, perfectly wrapped pigs in a blanket with the use of mini hotdogs.
Instructions
- Use a paper towel to pat dry the mini cocktail weiners.
- Cut crescent roll dough triangles in half.
- Wrap mini weiners in the dough.
- Bake at 375° for 12-15 minutes until golden bown.
- Serve piping hot with our trio of party-perfect dips!
Harissa and Chili Mayo Dip Recipe
Description
Add a bit of spice to your pigs in a blanket.
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
- In a bowl, mix all ingredients together until well combined.
- Cover and let sit for an hour before eating.
- If there is any left over, cover tightly and store in the refrigerator for up to 1 week.
Horseradish and Cream Cheese Dip Recipe
Description
Dip into a zesty new sauce.
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
- 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.
- Taste the mixture and feel free to add more horseradish if you like!
- Cover and let sit for an hour before eating.
- If there is any left over, cover tightly and store in the refrigerator for up to 1 week.
Jalapeño Mustard Dip
Description
You don’t have to rely on plain old mustard to dip into.
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
- In a bowl, mix all ingredients together until well combined.
- Taste. Add more chopped jalapeño peppers if desired.
- Cover and let sit for 1 hour before eating.
- 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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