Deer Camp Hot Mustard Dip, (For Bologna)

• 16 ounces prepared yellow mustard
• 16 ounces banana peppers, hot slices (drained, from a jar)

1. The measurement of the banana peppers is 16 ounces of them by volume AFTER they are drained, so you'll probably need a couple of regular-sized jars if you plan to make the full recipe.
2. Pour the drained hot pepper slices into a mixing bowl and remove any tops with stems or hard pieces. Don't worry about a few seeds if some are present.
3. In a food processor, dump in the drained pepper slices and turn them into "mush".
4. In a mixing bowl, blend the pepper mush with the mustard. Store under refrigeration in sanitized jars.
5. NOTE: My hunting pals and I have found that this recipe tastes best with one of the following three (fairly tart) brands of mustard: Heinz (my favorite); French's, or; Plochmans. ALSO, I use pepper slices instead of whole peppers because there are very few seeds in the canned sliced peppers.

yellow mustard, banana peppers

Taken from www.food.com/recipe/deer-camp-hot-mustard-dip-for-bologna-268969 (may not work)