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Creamy Black-Eyed Pea Dip

January 5, 2014

Is it already too far into January to post a recipe involving black-eyed peas?  Do you only get that luck if you eat them on the first day of the year?

Screw it; I’m posting it.  This dip is delicious, any time! Plus, let’s be honest—does anyone really believe that superstition? (Um, I do—I make sure to eat black-eyed peas every New Year’s day!!)

We were invited to a kiddo barbeque for New Year’s Day this year—as it, there were going to be kids there.  Not that we would be barbequing children.  Although I will say: don’t tempt me, Lila. 

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Homegirl has been in a MOOD lately—waking up at 5:15, throwing fits, giving me the hand and yelling, “NO!” (seriously)…wouldn’t take too much for me to slap her on the ol’ grill these days.

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But am I?  Am I really?

Anyway.  This dip. 

I thought it would be weird to just bring a bit pot of black-eyed peas to a barbeque, so I made this cheesy, creamy dip instead.  Good choice, if I do say so myself.  Delicious with tortilla chips.  Delicious spread on a tortilla for a lunch wrap too, I might add.

Creamy Black-Eyed Pea Dip

2 cans black-eyed peas, drained and rinsed

1 tsp. garlic powder

1 small can green chilies

1/2 cup sour cream

1/4 cup prepared salsa

1 cup cheddar cheese (divided)

Directions:

In a food processor, combine one can of the peas, the garlic powder, chilies, sour cream, and salsa. 

Remove from processor.  Add other can of peas and 1/2 cup cheese.  Pour into a baking dish:

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Top with remaining 1/2 cup of cheese and cover with foil.  Bake for 20-25 minutes covered, then another 5 minutes uncovered until the cheese is bubbly and starting to brown. 

Serve with chips! Yum!

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It’s kind of hard to take a good picture of a dip made of peas, but trust me when I say this one was a keeper.

Happy Sunday!

2 Comments leave one →
  1. January 5, 2014 10:42 pm

    This sounds amazing! Trying. And…uh totally hear you on the tantrum action. good times

  2. January 5, 2014 10:48 pm

    Yum, this looks delicious.

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