If you’re from the south, you know that eating black-eyed peas either just before midnight on New Year’s Eve or on New Year’s Day will bring you luck and prosperity in the new year. This tradition dates back to the Civil War.

Here black-eyed peas are mixed with cheeses, scallions, cilantro and spices to make a tasty hot dip – perfect for either a New Year’s Eve or New Year’s Day gathering. These “peas” which are actually beans (legumes) are high in potassium, iron and fiber. All good things (along with luck) to start the new year.

Holiday Tip:  Prepare the dip up to two days in advance and add 10 minutes to the cooking time. Serve this dip with corn chips for an extra dose of luck as corn is considered by some to be “gold,” which just adds to your hopes of prosperity in the coming year. I like to put a note next to the dip letting people know that eating it will bring them good luck!

New Year’s Black-Eyed Pea Dip

New Year’s Black-Eyed Pea Dip
5.0 from 1 reviews
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Recipe type: Appetizer
Author:
Serves: 10-12 as an appetizer
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°F.
  2. 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).
  3. Add 1-1/2 cups (6 ounces) cheddar cheese and process until smooth.
  4. Season with salt and pepper.
  5. Transfer dip to an 8-inch square or round dish coated with olive oil.
  6. Top dip with remaining ½ cup cheddar cheese and ¼ cup of both chopped cilantro and scallions (green part).
  7. Bake until dip is heated through and cheese bubbles, about 20 minutes.
  8. Serve with tortilla chips.
Notes
* 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.

 

 

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2015-01-25T17:45:18+00:00 December 30th, 2013|Categories: Appetizers|Tags: , , , , , , |4 Comments

4 Comments

  1. Mark Jordan December 30, 2013 at 6:06 pm - Reply

    Whoa, Nicole!

    Another scrumptious knockout! This sounds mighty yummy. We have a New Year’s day party to go to, I believe I’ll go ahead and make a batch of this and bring it with us.
    Then, when everybody raves about it, I can boast on your site a little bit. Our dear friend Lee Ann (Photoglo, wife of Jim) says she follows you all the time.

    Have a wonderful New Year’s, sweetheart, much love and all best wishes for the year ahead.

    xoxo,
    Dad

    • Nicole December 31, 2013 at 5:44 pm - Reply

      Sounds like a perfect plan! Let me know if you have any questions. Happy New Year!

  2. Susie McCawley February 23, 2014 at 9:17 am - Reply

    Made this last night for a casual pizza party with friends. It was a huge hit, although I must say that at the end of the evening, when cleaning up what little was leftover, the dip looked like dried out cat food…but still tasted great, even cold. Don’t skimp on the lime juice, it makes the dish.

    • Nicole February 24, 2014 at 8:13 pm - Reply

      Ha! Yes, I’m afraid you’re right about the less appealing look of the leftovers, but it tastes so good! Glad you liked it!

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