Black Eyed Pea Dip

In the South, it is tradition to have Black Eyed Peas on New Years Day. Before my mom and I moved to CA when I was in elementary school, I can remember heading over to my aunt and uncles houses to have a bowl of Black Eyed Peas to bring good luck in the new year. As an adult, I've started getting back in to that tradition over the last several years.

In all honesty, BEP's can be a bit of a pain to cook. I sometimes have the attention span of a 10 year old when I cook, so easy recipes are my fav!

While on Pinterest, I found a recipe from the Pioneer Woman (courtesy of the High Heeled Hostess) for a Black Eyed Pea dip (Zannie's Black-Eyed Pea Dip) that cut a few corners to make it an easy recipe that I wouldn't have to spend all day in the kitchen with. Here's the Recipe:

Ingredients

• 1 can (14-ounce) Can Black-eyed Peas
• 1/4 whole Onion, Chopped Fine
• 1/4 cup Sour Cream
• 8 slices Jarred Jalapenos
• 1 cup Grated Sharp Cheddar Cheese
• 3 Tablespoons Salsa
• Hot Sauce, to taste
• Salt And Black Pepper To Taste

Preparation Instructions

1. Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
2. Add all other ingredients, stirring to combine.
3. Spread into a 1.5 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
4. Serve with tortilla chips
5. Note: if you have them available, you can use the canned black-eyed peas and jalapenos. (They come canned together sometimes) If you do this, you can omit the extra jalapeños.

My version of the Black Eyed Pea Dip (not the best photo)

The recipe turned out quite yummy. The dip was gone pretty quick and I definitely plan to make it again!

For step by step instructions, including the beautiful photos of the Pioneer Woman, click here:

http://thepioneerwoman.com/cooking/2010/12/zannies-black-eyed-pea-dip/