Here’s a great way to serve those lucky black-eyed peas this New Year’s week. We take an old standard and make an appealing appetizer that tastes as good as it smells. It’s a fun and festive version of bean dip that’s perfect for ringing in the New Year. The smoky-ness from the cumin and chiles balance well with the cool creaminess of the sour cream for a perfect dip.
In this recipe I use Glory brand black eyed peas. They are already cooked and seasoned, so if you used regular canned peas you’ll probably want to add more seasoning to yours. It’s somewhat unusual to see Parmesan cheese in the same recipe with cumin, but it gives a great flavor boost and thickens the mixture to make it perfectly dippable. You could use Cotija or any kind of dry, crumbly grated cheese.
I love hearing when readers try my recipes, and I’d love to hear from YOU! Drop me a line anytime you want to dish about cooking or nutrition. shannonfeol@gmail.com
Savory Black-Eyed Pea Dip
Ingredients
- 2 cans Glory black eyed peas
- ½ cup sour cream
- 1 small can diced green chiles
- ½ tsp each salt and pepper
- ½ tsp garlic powder
- 1 tsp cumin
- ½ cup grated Parmesan cheese
- 4 oz cream cheese
- optional: diced tomatoes or bacon bits for topping
- chips for dipping
Instructions
- Prepare a small oven-safe baking dish with oil or cooking spray. Preheat the oven to 350 degrees.
- Drain the excess liquid from the black eyed peas (some liquid will remain) and add to a food processor with the diced chiles, salt, pepper, garlic powder and cumin. Pulse to combine, then blend on low until creamy. Transfer to the baking dish and set the cream cheese on top. Cover with lid or foil and bake for 15 minutes or until the cream cheese has completely softened. Remove from the oven and stir in the cream cheese until fully incorporated.
- Top with a dollop of sour cream and some diced tomatoes or bacon bits if you wish. Serve with corn chips or your favorite cracker. Enjoy!
