While scrapple is typically known as a breakfast food, I believe that scrapple is capable of breaking out of the breakfast rut and becoming an any-time-of-day food. But since this popular PA Dutch food is so flavorful all on its own, it can be challenging to find recipes that use scrapple as an ingredient. Enter: Scrapple Dip.
I don’t know about you but turn any food into something that I can scoop onto a cracker, chip, or even better yet, French bread, and I am sold! Add Stoltzfus Meats scrapple to that equation and it sounds just about perfect.
This recipe for scrapple dip uses an entire pound of scrapple (no skimping here!), which blends perfectly with the creaminess of mayo, cream cheese, and extra-sharp cheddar cheese, and a tiny bit of a kick from hot sauce and old bay seasoning. If you were counting, that’s only six ingredients! It really doesn’t get much simpler than that.
Our Stoltzfus Meats scrapple is kettle-cooked in small batches with the perfect blend of spices. Because we use corn meal and buckwheat flour and never any fillers, our scrapple is a great option for those gluten-free eaters in your life. In our humble opinion, Stoltzfus Meats simply knows how to make the greatest scrapple you will ever eat.
While lots of people try to figure out how to cook scrapple perfectly (check out our blog post on how to cook scrapple here), this recipe doesn’t require intact rectangles of crispy scrapple. That’s good news for you because it simplifies the whole process while still giving you all the tasty benefits of this PA Dutch favorite!
What you’ll need for this recipe:
1 8 oz block cream cheese, softened
1 cup mayo – alternately, you can use 2 8 oz blocks of cream cheese and omit the mayo
1 ½ cups extra-sharp cheddar cheese, preferably white
2 tsp hot sauce
1 ½ tsp Old Bay seasoning
How to make Scrapple Dip:
Preheat the oven to 350 degrees F.
While the oven heats up, let’s cook the scrapple. Like I mentioned, you don’t have to worry too much about the scrapple staying in one piece as we are eventually going to be crumbling it. Heat a skillet over medium-high heat with a little bit of olive oil and slice the scrapple into ¼ inch thick slices.
Once the pan is hot, place the slices in the pan and fry until brown without turning or moving for about five minutes. Flip to cook on the second side, crumbling into smaller pieces with a spoon, until brown. This should take about five more minutes. Let the scrapple crumbles get really nicely browned and crispy.
While the scrapple cooks, mix the cream cheese, hot sauce, and old bay seasoning in a large bowl.
After the scrapple is cooked to crispy perfection, fold it into the cream cheese mixture along with the mayo and one cup of the cheddar cheese. Just do this until combined, don’t overmix. This stage is not the most visually appetizing, but it will get better.
Divide the dip mixture into four lightly-greased ramekins and sprinkle the remaining cheese on top. The ramekins are great as individual dips or for on a charcuterie board, where each person will only be taking a spoonful of dip. You could also put the mixture into a 9” pie pan if you want a more traditional serving option. I ended up doing two small ramekins and one large ramekin, which worked really well.
Bake the dip for 10-12 minutes in ramekins or approximately 30 minutes in a pie pan. Either way, you want to see the cheese bubbling and getting toasted on top.
Serve with crackers, crostini, or chips of your choice. I personally prefer this with a simple French baguette sliced down. This way, the flavors of the scrapple dip can shine and are not overpowered by the saltiness of a chip.
If you’re a scrapple lover like me, I’m sure you will enjoy this recipe and a different way to enjoy one of your favorite foods! Be sure to check out our other posts about scrapple:
We also have a couple more scrapple recipes that can be found on our recipe page.
As always, if you try this recipe for Scrapple Dip, please let us know what you thought by posting on Facebook at Stoltzfus Meats and Deli or Instagram @stoltzfusmeats.