HOT BLACK-EYED PEA DIP

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Hot Black-Eyed Pea Dip image

Number Of Ingredients 11

1 tablespoon butter
1 small onion
1 tablespoon pickled jalapenos, finely chopped
1/4 teaspoon ground cumin
4 ounces cream cheese, softenend
1/3 cup sour cream
1 can Rotel diced tomatoes and green chilies, drained (10 ounces)
1 can Margaret Holmes seasoned black-eyed peas, drained (15 ounces)
1 pinch salt
1 pinch black pepper
1/2 cup shredded Mexican cheese

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in a pan and add onion. Cook until soft.
  • Add remaining ingredients to pan EXCEPT shredded cheese. Stir to evenly mix and remove from heat. Check for seasoning and add salt and pepper to taste.
  • Transfer dip to a greased cast iron skillet or baking dish. Sprinkle shredded cheese on top.
  • Place in oven and bake for 20 minutes or until warm and cheese is melted.
  • Serve with tortilla chips.

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