My brother-in-law, David, makes the best hot pepper dipping sauce. I look forward to it at every family gathering that he and my sister-in-law, Tammie, host. If you like some heat in your dips, you’ll love this recipe. After all, what’s not to love about banana peppers and garlic topped with Romano and Parmesan cheese? Thank you David for sharing one of your recipes with us!
- 5 banana peppers, minced
- 1/4 cup freshly minced onion
- 1/4 cup Romano cheese
- 1/4 cup Parmesan cheese
- 4-5 cloves garlic, minced
- 1/2 tsp cracked red pepper flakes (optional)
- 1 loaf ciabatta bread, sliced and toasted
In a small cast-iron skillet or saute pan, saute garlic in olive oil over medium-low heat until garlic is fragrant. (Be sure the garlic does not burn.)
Add banana peppers and onions and continue to saute until the peppers and onions become fork-tender and slightly translucent.
Add Romano and Parmesan cheese and let melt into the sauce.
Add cracked red pepper, to taste, if the banana peppers are not hot enough.
Serve in the cast-iron pan or a dipping bowl with toasted ciabatta bread.
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