Good Luck Black-Eyed Pea Dip
1 (14 ounce) can black-eyed peas
1/4 onion, chopped fine
1/4 cup sour cream
8 slices jarred jalapenos
1 cup grated sharp cheddar cheese
3 tablespoons salsa
hot sauce, to taste
salt and black pepper
Prep Time: 10 minutes. Cook Time: 30 minutes.
- Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
- Add all other ingredients, stirring to combine.
- Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
- Serve with tortilla chips!
|Photo by lolsuz|
3 chicken bouillon cubes
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 (15 ounce) cans black-eyed peas, drained and liquid reserved
1 (10 ounce) can Rotel Tomatoes, undrained
1 garlic clove, pressed
1 teaspoon sugar
1/2 cup bacon drippings
3 tablespoons flour
Prep Time: 15 minutes. Cook Time: 30 minutes.
- In a medium saucepan, combine the bell pepper, celery, onion, black pepper, Tabasco, ketchup, salt, bullion cubes, nutmeg and cinnamon. Cook over low heat, stirring often, until mixture is boiling and bullion cubes are dissolved.
- Add peas, tomatoes, garlic, and sugar and simmer for 30 minutes.
- Stir flour into warm bacon drippings (that way the flour doesn't lump) and stir flour/dripping mixture into peas.
- Cook ten minutes more. Mixture should be thick enough to use as dip.
- Scoop a couple of cups of the finished peas out and set aside. Using a blender, food processor, or stick blender, blend the most of the peas to a medium-smooth dip, then return the couple of cups of whole peas back in, stir, and serve. Mashing the most of the peas makes a nice smooth dip that clings to a chip well, while leaving a small portion of them whole makes a nice presentation.
- Serve with Frito Scoop chips or corn bread.
By the way, who gave the black-eyed peas so much power anyway???