Black Eyed Pea Dip

If I wasn’t spending the day glued to my couch watching a marathon of the Biggest Loser I might follow a New Years tradition of eating black eyed peas. I am feeling way too lazy this year to whip up peas of any kind, but in years past my favorite recipe to cook on new years day is black eyed pea dip. Maybe I will just have a scoop of black eyed peas for luck later, and of course I’ll be putting mayonnaise on them. It’s a weird southern thing, don’t ask. If you wanna make the yummy dip, here is the recipe.

1 1/4 cups dried black-eyed peas
2 garlic cloves, sliced
1 3-ounce package cream cheese, room temperature
1 teaspoon cayenne pepper 1 teaspoon chili powder
1 1/2 cups shredded cheddar (about 6 ounces)
1 bunch green onions, sliced
Tortilla chips

Place peas in heavy medium saucepan. Add enough water to saucepan to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas by 2 inches. Generously salt water. Stir in 1 garlic clove. Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
Using slotted spoon, transfer peas to processor. Process until smooth. Add remaining garlic clove and next 3 ingredients. Pulse until smooth. Season to taste with salt and pepper. Transfer dip to 8-inch-diameter pie plate or quiche dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
Preheat oven to 400°F. Top dip with cheddar. Bake until dip is heated through and cheese bubbles, about 20 minutes. Sprinkle dip with green onions and serve with tortilla chips.

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