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 350°F for 30 minutes, stirring every 10 minutes. Or the microwave can be used as well. Serve with tortilla chips.
Notes
I used banana pepper rings so I did not have seeds. But whole banana peppers could also be used for this recipe if desired.As this dip sits, it may firm up slightly as liquid evaporates off. When this happens, simply add some more juice from the banana pepper jar (or water), and the dip will return to its original consistency.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!