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.
- Calories 1824
- Total Fat: 64 g 98.46%
- Saturated Fat: 37 g 185%
- Cholesterol: 152 mg 50.67%
- Sodium: 959 mg 39.96%
- Potassium: 3793 mg 108.37%
- Total Carbohydrate: 211 g %
- Sugar: 25 g
- Protein: 105 g
- Vitamin A: 59.36%
- Calcium: 1261 mg 126.1%
- Iron: 28 mg 155.56%
Click here to print the recipe for black-eyed pea dip!