A black-eyed pea dip with cheese and hot peppers, along with black-eyed peas and seasonings.
Also, think substitute the cheddar (or half the cheddar) with VelVeeta cheese, and mash half of the blackeyed peas or just break the skins mashing all the blackeye peas.
INGREDIENTS:
4 ounces butter
1/2 cup chopped onion
1/2 clove garlic, finely minced
12 ounces shredded sharp Cheddar (or Velveeta cheese)
2 cans (15 ounces each) black-eyed peas, drained and rinsed, or about 4 cups cooked and drained
1 jalapeno pepper, seeds removed, finely chopped
1 can (4 ounces) chopped green chilies
salt and pepper, to taste
PREPARATION:
In a medium saucepan over medium-low heat, melt the butter. Add the chopped onion and sauté until golden in color; add garlic and cook for 30 seconds longer. Turn heat to low and add cheese, (or Velveeta cheese) stirring until melted.
Add the black-eyed peas, chopped jalapeno and green chiles. Cook for 5 minutes, stirring constantly. Taste and add salt and pepper to taste. Serve hot in slow cooker or in a chafing dish.
Serves 8.
****************************************************
Alternate version...
Black-Eyed Pea Dip
2 cups black-eyed peas (fresh cooked or canned)
1 small onion, chopped
3 tablespoons bacon drippings
1 10-ounce can Ro-Tel tomatoes
1/2 cup grated sharp cheddar cheese
salt and pepper, to taste
Sauté the onion in the bacon drippings. Mash peas with a potato masher to break the skins (use a light hand; they should be chunky -- not puréed.)
Combine the peas, sautéed onion, tomatoes and cheese. Over low heat, stir until cheese is melted and dip is heated through. Season with salt and pepper, if desired. Makes about 2-1/2 cups.
Note: You may substitute 2 small, peeled fresh tomatoes and a minced serrano or jalapeño pepper (seeds, stems and ribs removed) for the Ro-Tel tomatoes, if desired.
************************************************************
Third version...
Ingredients:
3 cans blackeye peas, drained
1 med onion chopped
1 stick of butter
2 to 4 tsp chopped jalepeno peppers
2 to 4 Tblsp jalepeno pepper juice
2 jars Kraft Old English cheese
Cooking Instructions:
saute onion and butter
add peppers and juice
add peas
add cheese
simmer 20 minutes
Serving Suggestions:
serve warm w/ scoop style tortilla chips
When making this dip, think about using three jars of Old English Cheese. You will usually find OEC in the chip/dip section of the grocery store. Kraft is the only brand of it usually found.
Normally, do all the sautee work in a pan and turn the crock pot on high. Once the sautee is done, add the black eyed peas and let them cook for about 3 minutes. Meanwhile, put all the OEC in the crock pot and cover. Add the ingredients from the pan, stir a little and cover. Then walk away for at least half an hour. Come back to stir and reduce to low.
