So, you've got these Black Eyed Peas; and then you have the edible version. One of our favorite redheads; The Pioneer Woman posted a recipe for a warm black eyed pea dip; and we had to give it a try.
The Packers were about to take on the Dallas Cowboys; and as die-hard Packers fans, we suspected we might need to eat our feelings during the game. We were right... it was a stressful, scream inducing, crazy game. But ultimately the Packers won, so we were pretty happy. That's putting it mildly. We were ecstatic. Oh, and the dip was pretty great too.
Black Eyed Pea Dip
Recipe courtesy of: http://thepioneerwoman.com/cooking/2010/12/zannies-black-eyed-pea-dip/
1 can (14-ounce) can black-eyed peas
1/4 whole onion, chopped fine
1/4 cup sour cream (we used Greek yogurt)
8 slices jarred jalapeno slices
1 cup grated sharp cheddar cheese
3 tablespoons salsa
Hot Sauce, to taste
Salt and black pepper to taste
Preheat oven to 350 degrees.
Drain black-eyed peas and partially mash, leaving some whole.
Add all other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips.
*Note: The Wisconsin Test Kitchen likes spice; so we added a few extra shakes of hot sauce, and we used twice as many jalapeno slices as the recipe called for. We stand behind that decision: the extra heat was perfect.
This was so easy to make, and the results were super tasty. We didn't even think we liked black eyed peas... but we were proven wrong! We see this becoming our go-to game day recipe. Give this one a try- we're pretty sure you'll love it as much as we did.
Stay Cool,
The Cool Dads Crew
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