Yield: 6 qt.
One 5 Easy Melt White
One 1.5 Easy Melt Yellow
52 oz. Boursin
Two Red Bell Peppers
Three Poblano Peppers
One Red Onion
One Sour Cream
One 5 oz. Italian Parsley
One 4 oz. Crystal Hot Sauce
One 5 oz. Diamond Kosher Salt
One 5 oz. Coarse Ground Black Pepper
This recipe was provided by Jake Wood of Lawrence Barbecue.
