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Tuesday, January 4, 2011

Black Eyed Pea Dip

I don't like Black eyed peas. I force one spoonful down on New Year's Day only if someone makes me. If Brent wants them for New Year's, he has to make them, I don't do it. But on New Year's Eve, I was reading a blog that mentioned Pioneer Woman's cinnamon rolls. He asked what Pioneer Woman is, so I went to her blog to show him, and we went to the recipe section to see if the cinnamon rolls where there.

The first thing we saw was this recipe for black eyed pea dip. As I scrolled down, I thought that the recipe would be great with some other kind of bean, such as black beans. But even with black eyed peas, it might be OK. Brent just thought that it looked great the way it was. I looked at the ingredients and the only thing we didn't have was the jalapenos, (which I would rather do without anyway) so I decided that I would make it for Brent the next day. And I must admit, even with the black eyed peas, it was still yummy.

Yesterday I made it for Samantha and me to have for lunch. We didn't have any more black eyed peas, I used black beans instead. And it was still very yummy. Samantha enjoyed it on her "chips with nacheos" (In case you were wondering, that is what she says rather than nachos.) and I did, as well. It was quite an enjoyable lunch, a lovely break from our usual sandwich, and had protein other than peanut butter for my non-meat eating daughter. And Jacob enjoyed leftovers with Daddy last night as a snack before dinner.


I didn't follow the recipe exactly. I left out the jalapenos and didn't measure the ingredients exactly, just kind of estimated, but just in case you want exacts, and don't want to go to Pioneer Woman's site, here it is:

1 can black eyed peas (or black beans, or probably other beans as well)
1 cup shredded sharp cheddar
1/4 onion, finely chopped
1/4 cup sour cream
3 Tbsp jarred salsa
8 jalapeno slices (I left these out completely)
Tabasco sauce to taste
salt and pepper to taste

Preheat oven to 350F. Drain peas, pour into ovenproof dish and mash, leaving some chunks for texture. Add the rest of the ingredients and mix. Spread out in the baking dish and bake 25-35 minutes or until hot and bubbly and golden brown on top.
Enjoy with tortilla chips.

I think that we will be having this every New Years. Then I can get my black eyed peas in, so my grandma and Brent won't fuss at me, and I won't have to close my eyes and choke them down. I can actually enjoy them :)

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