Black-eyed Pea Dip

Here's a great appetizer for bringing good luck in the new year. Serve with a variety of corn chips. From Patricia Mitchell's article on black-eyed pea recipes.
  • 2 cups black-eyed peas (fresh cooked or canned), drained
  • 1 small onion, chopped
  • 3 tablespoons bacon drippings
  • 1 10-ounce can Ro-Tel tomatoes, drained
  • 3/4 cup grated sharp cheddar cheese
  • salt and pepper, to taste
  1. Sauté the onion in the bacon drippings. Press down on peas with the back of a spoon to break the skins, leaving some whole (use a light hand; they should be chunky -- not mashed).
  2. 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.
  3. Makes about 2-1/2 cups.

Note: You may substitute 2 small, peeled ripe tomatoes and a minced serrano or jalapeño pepper (seeds, stems and ribs removed) for the Ro-Tel tomatoes, for more flavor.

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

Ready in: 30 Min

Recipe editor Patricia Mitchell