COMMENT:
This is a wonderful recipe to create with black-eyed peas left over
from lunch on New Year's Day. Feel free to enjoy it during the bowl
games that evening. Should you not have left over black-eyed peas,
substitute 4 cups of canned black-eyed peas, drained.
INGREDIENTS:
- 4 cups cooked black-eyed peas including any seasonings or meat
- 1/4 pound butter
- 1 cup onions, diced
- 1/2 cup celery, diced
- 1 tbsp garlic, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 (4-ounce) can green chilies, chopped
- 8 ounces sharp Cheddar cheese, cubed
- salt and pepper to taste
- 1/4 cup pimento, chopped
- 1/4 cup parsley, chopped
METHOD:
If using left over black-eyed peas, include any of the ham or bacon
seasoning to enhance the dip. Measure out 4 cups and place in a
sieve or strainer to drain for approximately 10 minutes. Removing
this excess moisture from the cooked peas will guarantee a creamier
dip. In a large sauce pan, melt butter over medium-high heat. Add
onions, celery and garlic and sauté 2 - 3 minutes. Add jalapeño
pepper and chopped green chilies. Cook 2 -3 additional minutes and
add half of the black-eyed peas. Simmer 2 minutes, add cheese and
stir until melted. Pour contents into the bowl of a food processor
and blend until puréed. Transfer to a decorative serving
bowl and add remaining black-eyed peas. Stir well to incorporate.
Add chopped pimento and parsley for garnish. Season to taste with
salt and pepper. Serve with warm tortilla chips or crackers. |
