The other way we had 'em was in a dip. A fairly unimpressive looking dip. But the taste? Oh, it was impressive. And nobody stopped scooping until the dish was scraped clean.
Now, this isn't one of those ooey-gooey-oooh-and-aaah-at-the-site-of-glorious-cheese-ribbon dips. It is a humble bean dip. Easily overlooked next to its fromagey neighbors. Just remember not to judge a book by its cover, okay?
Now hurry up and go get acquainted with this Black-Eyed Pea Dip. Get lucky even after January 1st.
Black-Eyed Pea Dip
Prep Time: 5 minutes
Cook Time: 30 minutes
Keywords: bake appetizer vegetarian beans cheese New Year Super Bowl American
Ingredients (serves 4)
- 1 (~15.5 oz.) can black-eyed peas, drained & lightly rinsed
- ½ c. (4 oz.) sharp Cheddar cheese, shredded
- ½ c. (4 oz.) Mozzarella cheese, shredded
- ¼ c. sour cream
- 3 Tbs. roasted salsa verde
- ~1 Tbs. hot sauce (I used Cholula Chili Garlic)
- 1 jalapeño en escabeche (pickled), sliced or chopped
- 1 Tbs. minced, dried onion
- salt, to taste
Preheat oven to 350° F.
Place about ⅔ of the black-eyed peas into a medium-sized bowl and mash. Add the remaining whole beans to the bowl along with all of the other ingredients and mix well.
Dump the whole thing into a small baking dish that has been sprayed with non-stick spray. Slide into preheated oven and bake for ~30 minutes, or until hot and bubbling around the edges.
Serve with tortilla chips and enjoy.
Powered by Recipage