Hot and Spicy Cheesy Black-Eyed Pea Dip

Julesong's Note:

If you've never had traditional black-eyed pea dip, do yourself a favor and try this yummy cheesy version!

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1 LARGE b ...

• 1 ¾ cups dried black-eyed peas
• 2 -5 jalapeno peppers , seeded and chopped, to taste
• 1⁄3; cup chopped onion
• 2 garlic cloves , minced
• 4 ounces butter
• 2 cups shredded cheddar cheese
• 1 (4 ounce) can chopped mild green chilies
• 1 tablespoon lime juice (not sweetened)
• ¼ cup sour cream
• 1 slice well-cooked bacon , crumbled
• ¼ cup chopped green onion
• Tabasco sauce , to taste

Directions:

1. Soak and rinse the peas then cook according to package directions (or use three 15-ounce cans of black-eyed peas); drain and set aside.
2. Whir together the jalapeño peppers, onion, and garlic in a food processor until smooth; set aside.
3. Over high heat in a double boiler over boiling water, combine the butter and cheese and stir together until the cheese is melted.
4. Lower heat to medium and add the green chilies, cooked peas, pepper mixture, and remaining ingredients and cook for another 5 minutes.
5. Pour into serving dish and serve immediately, hot, with tortilla chips.
6. Some folks add about a 1/2 cup of cooked corn to the dip, as well, but I prefer it without.
7. If you're diabetic and avoiding carbohydrates, you can substitute black soybeans for the peas and it'll taste pretty much the same but will be much lower in carbs (and higher in fiber).