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Black-Eyed Pea Dip

From Patricia Mitchell's article on black-eyed pea recipes.
  • 2 cups black-eyed peas (fresh cooked or canned)
  • 1 small onion, chopped
  • 3 tablespoons bacon drippings
  • 1 10-ounce can Ro-Tel tomatoes
  • 1/2 cup grated sharp cheddar cheese
  • salt and pepper, to taste
Sauté the onion in the bacon drippings. Mash peas with a potato masher to break the skins (use a light hand; they should be chunky -- not puréed.)

Combine the peas, sautéed onion, tomatoes and cheese. Over low heat, stir until cheese is melted and dip is heated through. Season with salt and pepper, if desired. Makes about 2-1/2 cups.
Note: You may substitute 2 small, peeled fresh tomatoes and a minced serrano or jalapeño pepper (seeds, stems and ribs removed) for the Ro-Tel tomatoes, if desired.

See also John Raven's article about black-eyed peas recipes
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