Black-Eyed Pea Dip

Name: Black-Eyed Pea Dip
Yield: Serves 6
Ingredients: 1 1/4 cups dried black-eyed peas; 2 garlic cloves, sliced; 1 3-ounce package cream cheese, room temperature; 1 teaspoon cayenne pepper 1 teaspoon chili powder; 1 1/2 cups shredded cheddar (about 6 ounces); 1 bunch green onions, sliced; Tortilla chips

By Tammy Randerman

August 20, 2004

A new variation of the classic bean dip.

Recipe information

Yield
Serves 6

Ingredients

1/4 cups dried black-eyed peas

garlic cloves, sliced

3-ounce package cream cheese, room temperature

teaspoon cayenne pepper 1 teaspoon chili powder

1/2 cups shredded cheddar (about 6 ounces)

bunch green onions, sliced

Tortilla chips

Need to make a substitution?

Preparation

Step 1
Place peas in heavy medium saucepan. Add enough water to saucepan to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas by 2 inches. Generously salt water. Stir in 1 garlic clove. Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
Step 2
Using slotted spoon, transfer peas to processor. Process until smooth. Add remaining garlic clove and next 3 ingredients. Pulse until smooth. Season to taste with salt and pepper. Transfer dip to 8-inch-diameter pie plate or quiche dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
Step 3
Preheat oven to 400°F. Top dip with cheddar. Bake until dip is heated through and cheese bubbles, about 20 minutes. Sprinkle dip with green onions and serve with tortilla chips.

Explore Bon AppétitDip Black-Eyed Pea Bean Vegetable Cream Cheese Cheese Cheddar Starter Snack Dinner Gluten-Free Nut-Free Vegetarian Oven Bake Food Processor Bon Appétit Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes