COMMENT:
This is a wonderful recipe to create with black-eyed peas left over
from lunch on New Year's Day. Feel free to enjoy it during the bowl
games that evening. Should you not have left over black-eyed peas,
substitute 4 cups of canned black-eyed peas, drained.
INGREDIENTS:
- 4 cups cooked black-eyed peas including any seasonings or meat
- ¼ pound butter
- 1 cup diced onions
- ½ cup diced celery
- 1 tbsp minced garlic
- 1 jalapeño pepper, seeded and minced
- 1 (4-ounce) can minced green chilies
- 8 ounces cubed sharp Cheddar cheese
- salt and pepper to taste
- ¼ cup diced pimento
- ¼ cup chopped parsley
METHOD:
If using left over black-eyed peas, include any of the ham or bacon
seasoning to enhance the dip. Measure 4 cups and place in a sieve
or strainer to drain for approximately 10 minutes. Removing this
excess moisture from the cooked peas will guarantee a creamier dip.
In a large sauce pan, melt butter over medium-high heat. Add onions,
celery and garlic and sauté 2-3 minutes. Add jalapeño
pepper and chopped green chilies. Cook 2-3 additional minutes and
add half of the black-eyed peas. Simmer 2 minutes, add cheese and
stir until melted. Pour contents into the bowl of a food processor
and purée. Transfer to a decorative serving bowl and add
remaining black-eyed peas. Stir well to incorporate. Add pimento
and parsley for garnish. Season to taste with salt and pepper. Serve
with warm tortilla chips or crackers.
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