7 oz jar roasted red peppers (I used 12 oz jar)
12 oz Pepper jack cheese
8oz cream cheese
3/4 C mayonnaise
2 Tbsp minced onion
3 cloves garlic, minced (I used 1 tablespoon of garlic powder)
1 Tbsp Dijon mustard
Preheat oven to 350 degrees.
Dry off roasted red peppers and dice them. In a medium bowl, mix shredded pepper jack cheese, cream cheese, minced onion, garlic and dijon mustard until completely mixed together.
Add mixture to a 10″ cast iron skillet and bake for 30 minutes.
Credit: This recipe is from our friends at Our Best Bites. Sara and Kate are personal friends of Dutch Oven Daddy. You can find more of their recipes at ourbestbites.com
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/