New Year’s Black-Eyed Pea Dip |
Author: Nicole
- 2 garlic cloves
- 2 cans black-eyed peas (15.5 ounces each), drained
- 3 ounces cream cheese, at room temperature
- ¼ teaspoon cayenne pepper
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 bunch fresh cilantro (for base and sprinkled on top)
- 1 bunch scallions (green onions) (for base and sprinkled on top)
- 2 cups shredded sharp cheddar cheese (8 ounces) (for base and sprinkled on top)
- Tortilla chips for serving
- Preheat oven to 400°F.
- Using a food processor, chop garlic cloves. Add black-eyed peas, cream cheese, cayenne pepper, chili powder, a large fistful of both cilantro and coarsely chopped scallions, olive oil and lime juice and process until smooth (adding a bit more olive oil and lime juice as needed).
- Add 1-1/2 cups (6 ounces) cheddar cheese and process until smooth.
- Season with salt and pepper.
- Transfer dip to an 8-inch square or round dish coated with olive oil.
- Top dip with remaining ½ cup cheddar cheese and ¼ cup of both chopped cilantro and scallions (green part).
- Bake until dip is heated through and cheese bubbles, about 20 minutes.
- Serve with tortilla chips.
* Can be prepared 2 days ahead. Cover and refrigerate. Add 10 minutes to the cooking time.
* Best served with Tostito’s Scoops tortilla chips (needs a hearty chip).
* I recommend using a food processor and not a Vitmax or blender for this recipe.
Recipe by Riegl Palate at https://www.rieglpalate.com/new-years-black-eyed-pea-dip/
3.2.2925