Black Eyed Pea Dip
Black eyed pea dip is a fun way to enjoy black eyed peas in a creamy, cheesy dip to serve for your next appetizer.
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Equipment
- 8x8 baking dish
Ingredients
- 15 ounce can of black eyed peas, drained & rinsed
- 1 can Rotel tomatoes & green chilies
- 1/4 cup pickled jalapeños, finely chopped
- 3 cloves garlic, minced
- 4 ounce cream cheese, room temperature
- 1/4 cup sour cream
- 2 cup Mexican shredded cheese
Instructions
- First, dice the onion and preheat the oven to 400F. Then, sauté the onion, Rotel tomatoes and minced garlic in a pan until onions are soft and translucent then set aside.
- Next, mix room temperature cream cheese with sour cream. The sour cream doesn't need to be room temperature. Also, chop up the pickled jalapeños so there are no huge pieces in the dip.
- Now, combine all of the ingredients and taste for salt.
- In a baking dish, 8x8 is good, add the dip then smooth it out and top off with shredded cheese.
- Place in preheated oven for 20 minutes.
- Once cheese is melted allow t cool a bit because inside will be hot. Serve with chips of veggies.
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