So, over the summer one of Mike’s co-workers had a garden that was inundated with peppers. As such, we got a bag of peppers every two weeks. Now, at first I was making stuffed peppers all time, but stuffing peppers is not an easy task. So, I decided I would try to make a stuffed pepper dip instead. Below is the recipe that I came up with:
- 1 lbs sausage (You can use any kind, but I use Jimmy Dean Pork Sausage. I generally use the hot sausage, but if I’m cooking for a crowd, I just use the regular sausage since some people don’t like spicy foods)
- 3-4 banana peppers
- 8 oz cream cheese
- shredded Parmesan cheese
- Brown the sausage.
- While the sausage is browning, clean, cut, and de-seed the banana peppers. Be VERY careful not to touch your face. I learned this the hard way. Now, if you like your dip spicy, I suggest keeping some of the seeds. If you don’t like spicy foods, get as many of the seeds out as you can.
- Once the meat is browned, drain the grease and add the chopped banana peppers and the package of cream cheese. Stir everything together until all the cream cheese is melted in.
- Add your Parmesan cheese. Now, I like a lot of cheese, but it’s really up to you how much you want to add and what kind you want to add.
- Serve with crackers or baguettes and enjoy!
Now, the photos included in this post were taken when I was making the dip for my work potluck lunch. I doubled the recipe, used 1 lb. of hot sausage and 1 lb. of regular sausage and I used two different types of cheese. Like I said…I love cheese! I made the dip in the skillet and put it in a container until it was time to eat. Then, I heated it up in the crockpot. It got rave reviews and was just spicy enough for everyone to enjoy.