As we get closer to the holidays, what better than a decadent dip with a bit of kick ~ meet my Cheesy Banana Pepper Dip. You could definitely use any hot pepper like jalapenos or hatch chilis instead of banana peppers, but I have a LOT to use right now from my garden. If you are going to substitute, try and understand just how hot your peppers are to gauge how many you will want to use in this dip. If you are using a mild hatch or poblano, you could double up the pepper count, but with the more extreme peppers, you will want to stay with three or four total. My crop of banana peppers this year are really hot, so definitely no more than four.
Ingredients: 1 onion, 3 garlic cloves, EVOO, 4 banana peppers, 1 bag baby spinach, 1 package cream cheese, 1 cup mayonnaise, 3/4 cup whole milk, 2 Tablespoons green goddess seasoning, 1 tablespoon lemon juice, 1 cup gruyere cheese, salt and pepper to taste, and chips or crackers for serving.
Start by sautéing 1 teaspoon EVOO and 1 diced onion for 3 to 4 minutes on medium high heat, until mostly translucent.
Then add pressed garlic and diced chilis, cook until the chilis are soft (another 5 minutes or so).
Add cream cheese, mayo, milk, lemon juice, seasonings and salt and pepper to taste.
At this point, you can add cheese to the top and put under the broiler or divide into individual or large size ramekins, add cheese and then add the ramekins under the broiler for 3 to 4 minutes until slightly browned and bubbly.
I like to serve with a healthy whole grain chip, but you can always just serve with tortilla chips.