Since our time in the South is possibly (hopefully) coming to an end, I figured I better get my fill of Southern cuisine while I can. Black-eyed peas are something I’d never had until I moved down here, and I think I have cooked with them approximately one other time: Okra, Corn and Black-Eyed Pea Salad (talk about Southern).
In about a week we should find out where we move next… or… ::shudder::… if we stay here for another 16 months. Fingers crossed.
In truth, I don’t mind it here. I actually like a lot of things about it. But I’m definitely ready to move on, and settle down somewhere a little more permanent than a year. We’ll see where that might be… soon!
In the meantime, enjoy this delicious Southern dip… which is also full of fiber, so you can pretend it’s at least somewhat good for you.
Black-Eyed Pea Dip
(adapted from The Pioneer Woman)
- 1 (14 oz) can black-eyed peas, drained
- 1/2 small onion, minced
- 1/4 cup sour cream
- 2 tbsp minced pickled jalapenos
- 1 cup grated sharp cheddar cheese
- 3 tbsp salsa
- Hot sauce, to taste
- Salt & pepper, to taste
Preheat oven to 350 degrees. Place black-eyed peas in a bowl partially mash with a fork, leaving some whole. Add remaining ingredients, stirring to combine.
Spread into an 8-inch baking dish. Sprinkle a little extra cheese on top, if desired.
Bake for 20 to 30 minutes, until hot and bubbly. Serve hot with tortilla chips.