I think this dip is the perfect appetizer for any football party or get-together.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“This is a scrumptious recipe Zannie shared with me once—a delicious black-eyed pea dip that’s warm, not cold, which ushers in all sorts of interesting texture and flavor. Try it for your New Year’s gathering today or tomorrow. It really is yummy.”
Thank the Lord for Zannie because this recipe is GOOD!
Ingredients
1 can (14-ounce) Can Bush’s Black-eyed Peas
1/4 whole Onion, Chopped Fine
1/4 cup Daisy Sour Cream
8 slices Jarred Jalapenos
1 cup Grated Kraft Sharp Cheddar Cheese
3 Tablespoons Ortega Salsa
Frank’s Hot Sauce, to taste
Morton Salt And McCormick Black Pepper To Taste
Instructions
Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
Add all other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
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Quick Tip: Serve this dip with your favorite corn or tortilla chips.
Thank you to The Pioneer Woman for this great recipe.
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