Black-eyed Pea Dip
- 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).
- 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 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