I love Black Eyed Peas and I love the concept of creating a dip with them. I'll definitely serve this to my family.
This is slightly adapted from the original recipe without compromising the integrity of the original recipe.
|This is the photograph from The Pioneer Woman's Blog.|
Black Eyed Pea Dip
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 1 1/2 quart casserole dish
1 - 14oz. can of Black Eyed Peas, drained. (if you can get them with Jalapeños then omit the Jalapeño slices listed here in the recipe)
1/4 os an Onion, finely chopped.
1/4 C Sour Cream
8 slices of jarred or canned pickled Nacho Jalapeño Slices, (Omit if you get the canned Peas with Jalapeños)
1 C Grated Sharp Cheddar Cheese
3 TBS of your favorite Salsa
Hot Sauce to taste
Salt and Pepper to taste
Tortilla Chips for Dipping
Place the Drained Peas in a medium mixing bowl and partially mash them, leaving some whole.
Add all remaining ingredients and mix well
Spoon into the casserole dish.
Bake 30 minutes.
Serve Hot with Tortilla Chips
Peace in the Kitchen!