New Year’s Black-Eyed Pea Dip
Ingredients
- 2 garlic cloves
- 2 cans black-eyed peas 15.5 ounces each, drained
- 3 ounces cream cheese at room temperature
- 1/4 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
- 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 1/2 cup cheddar cheese and 1/4 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.
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.
* 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.
