Quick & Spicy Black-Eyed Pea Dip

This is a wonderful recipe to create with black-eyed peas leftover from another meal. Should you not have left over black-eyed peas, substitute 4 cups of canned black-eyed peas, drained.

• Ready In: 21 mins
• Serves: 8

Ingredients

• 4  cups  cooked black-eyed peas, including any seasonings or 4  cups  meat
• 1⁄4 lb butter
• 1  cup onion, diced
• 1⁄2 cup celery, diced
• 1  tablespoon garlic, chopped
• 1  jalapeno pepper, seeded and chopped
• 1 (4 ounce) can green chilies, chopped
• 8  ounces sharp cheddar cheese, cubed
•  salt and pepper
• 1⁄4 cup pimiento, chopped
• 1⁄4 cup parsley, chopped

Directions

1. If using left over black-eyed peas, include any of the ham or bacon seasoning to enhance the dip.
2. Measure out 4 cups and place in a sieve or strainer to drain for approximately 10 minutes.
3. Removing this excess moisture from the cooked peas will guarantee a creamier dip.
4. In a large sauce pan, melt butter over medium-high heat.
5. Add onions, celery and garlic and sauté 2 to 3 minutes.
6. Add jalapeño pepper and chopped green chilies.
7. Cook 2 to 3 additional minutes and add half of the black-eyed peas.
8. Simmer 2 minutes, add cheese and stir until melted.
9. Pour contents into the bowl of a food processor and blend until puréed.
10. Transfer to a decorative serving bowl and add remaining black-eyed peas.
11. Stir well to incorporate.
12. Add chopped pimento and parsley for garnish.
13. Season to taste with salt and pepper.
14. Serve with warm tortilla chips or crackers.