Black-eyed pea dip is full of taco flavor, cheese, and creamy sour cream. It’s sure to bring you luck in this New Year!
I could use some luck in the new year! How about you? I don’t know if this is a Southern thing or not, but around here, people say that if you want to have good luck in the new year you should eat black-eyed peas and collard greens on New Year’s Day.
The truth is that I’ve never eaten black-eyed peas. Or collard greens. I mean, I’ve tasted them but never eaten a whole serving of either. For some reason, neither appeals to me. Actually, I can tell you the reason. I don’t care for the smell of collard greens and I don’t care for the texture of black-eyed peas (too mushy).
When I started dreaming up a black-eyed pea dip, I spent a good bit of time reading other people’s recipes. It seems like they were more like, um, dippable salads…black-eyed peas and chunks of other vegetables (onions, jalapeño, etc.) just stirred together. I knew that wasn’t what I wanted. Instead, I wanted something more like a cheesy refried bean dip, so that’s just what I did. Onions, jalapeño, garlic, black-eyed peas, Ro*Tel, cheese, sour cream. The mushy texture of the black-eyed peas actually worked perfectly here, and if you wanted you could even stir in some cooked (and well-drained) collard greens.
It looks like this year I’m not going to be worried about my luck because I’ve found a way to eat black-eyed peas on New Year’s Day. I can’t say that I’ve ever had a particularly unlucky year, but maybe this will bring untold luck my way (as a blogger I’ll take all the luck I can get). What kind of luck could you use in 2016? Maybe this good luck black-eyed pea dip will help!
Yield: About 3 cups of dip
10 minPrep Time:
30 minCook Time:
- 1 tablespoon bacon drippings or butter
- 1 small onion, diced
- 1/2-1 jalapeño, seeded and diced
- 1 clove garlic, minced
- 2 cups or 1 can black-eyed peas, drained
- 1 can diced tomatoes with chilies (such as Ro*Tel), drained
- 1 1/2 teaspoons chili powder
- 4 ounces cheddar cheese, shredded (about 1 cup)
- 1/4 cup sour cream
- tortilla chips, for serving
- Preheat the oven to 350 degrees. In a medium skillet, heat the bacon fat or butter over medium heat.
- Cook the onion and the jalapeño until they soften, about five minutes. Add the garlic and cook for about 30 seconds.
- Add the black-eyed peas, the diced tomatoes and chilies, and the chili powder to the pan. Cook until heated through. If the black-eyed peas do not break down enough, use a potato masher to mash the mixture.
- Pour the mixture into a 1-quart baking dish and sprinkle with the cheese. Bake until bubbly, about 20 minutes. If desired, turn on the broiler to brown the top.
- Remove the dip from the oven and dollop with the sour cream. Spread the sour cream over the top and serve the dip hot with tortilla chips.
Click here to print the recipe for black-eyed pea dip!