Banana Pepper and Bacon Hot Dip

• Gluten free

• Meat

  • 6 strips Bacon, crisp and finely chopped cooked

• Produce

  • 1 clove Garlic
  • 1/2 cup Pickled banana pepper rings, heaping
  • 1/2 Yellow onion, finely diced (~1/4 cup, small

• Baking & Spices

  • 1 pinch Kosher salt
  • 1 pinch Red pepper flakes

• Dairy

  • 2 (8 oz pkgs Cream cheese
  • 1 1/2 cup Pepperjack cheese

• Tools & Equipment

  • 1/4 cup Reserved juice from the banana pepper jar

Found on ericasrecipes.com

Description

Ingredients

• 2 (8 oz) pkgs cream cheese
• 1/2 a small yellow onion, finely diced (~1/4 cup)
• 1/2 cup (heaping) finely chopped pickled banana pepper rings (see Notes)
• 6 strips bacon, cooked crisp and finely chopped
• 1-1/2 cup shredded pepperjack cheese
• 1 clove garlic, minced
• pinch kosher salt
• 1/4 cup reserved juice from the banana pepper jar
• pinch red pepper flakes (optional - just if you want more of a kick)
• garnish: banana pepper rings and more crumbled bacon

Directions

• Put all the ingredients in a small crock pot or slow cooker, and let it go an hour on high or 2 hours on low, stirring occasionally. Alternatively, the dip can be made in the oven, baking at ~350F for 30 minutes, stirring every 10 minutes. Or the microwave can be used as well. Serve with tortilla chips.