Quick & Spicy Black-Eyed Pea Dip
- Ready In:
- 21mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 946.36 ml cooked black-eyed peas, including any seasonings or 946.36 ml meat
- 113.39 g butter
- 236.59 ml onion, diced
- 118.29 ml celery, diced
- 14.79 ml garlic, chopped
- 1 jalapeno pepper, seeded and chopped
- 113.39 g can green chilies, chopped
- 226.79 g sharp cheddar cheese, cubed
- salt and pepper
- 59.14 ml pimiento, chopped
- 59.14 ml parsley, chopped
directions
- If using left over black-eyed peas, include any of the ham or bacon seasoning to enhance the dip.
- Measure out 4 cups and place in a sieve or strainer to drain for approximately 10 minutes.
- Removing this excess moisture from the cooked peas will guarantee a creamier dip.
- In a large sauce pan, melt butter over medium-high heat.
- Add onions, celery and garlic and sauté 2 to 3 minutes.
- Add jalapeño pepper and chopped green chilies.
- Cook 2 to 3 additional minutes and add half of the black-eyed peas.
- Simmer 2 minutes, add cheese and stir until melted.
- Pour contents into the bowl of a food processor and blend until puréed.
- Transfer to a decorative serving bowl and add remaining black-eyed peas.
- Stir well to incorporate.
- Add chopped pimento and parsley for garnish.
- Season to taste with salt and pepper.
- Serve with warm tortilla chips or crackers.
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Reviews
-
Thought I would try something new for the New Year with black-eyed peas. This caught my eye and I gave it a try. Wonderful!! My highest rating, I loved it. To make it a lower on the fat content, I used 1/2 the cheese and canned peas. Also fried the veggies in lower fat vegetable spread instead of the butter. It was fabulous. Serve with a low fat cracker or baked chip and it's way lower in fat, almost healthy, lol. Thanks
RECIPE SUBMITTED BY
Dancer
Guelph, 0