Black Eyed Pea Dip

I suppose I could take the time to research the logic behind eating black eyed peas on New Year's Day for good luck and prosperity in the new year, but I am too lazy. Instead, I will share a recipe for a yummy hot dip that is full of the little guys. I've made this several times before, and thought it tasted even better than I remembered tonight. If you are unsure about the kind of odd flavor of black eyed peas, this is a great place to start, as that flavor is masked by cheese, salsa, and other good things. My husband and I ate this for dinner tonight and called it good.


Black Eyed Pea Dip
-adapted from Pioneer Woman

-1 can (14-ounce) Can Black-eyed Peas
-1/4 whole Onion, Chopped Fine
-1/3 cup Sour Cream
-8 slices Jarred Pickled Jalapenos
-1 cup Grated Sharp Cheddar Cheese (I only had mild tonight)
-1/4 cup Salsa
-pinch of salt

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. I doubled this a couple years ago and took to a Super Bowl party...it went fast!