Black-Eyed Pea Dip

Source: Zannie’s Black-Eyed Pea Dip | The Pioneer Woman

Ingredients

  • 2 to 3 cups cooked Black-eyed Peas
  • 1/4 whole sweet onion, chopped
  • 1/4 cup Sour Cream
  • 8 slices Jalapenos
  • 1 cup Grated Sharp Cheddar Cheese
  • 1/2 cup Salsa
  • Hot Sauce (optional)
  • Garlic powder, a dash or two
  • Salt And Black Pepper To Taste

Preparation

Preheat oven to 350 degrees.

Drain black-eyed peas and mash, leaving some whole.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve warm with tortilla chips.

I stole this recipe.  I did the usual change one or two things but refuse to claim this recipe as an original.  Instead of canned beans I prepared my own from dried beans.  The hot sauce is optional because I forgot to add it and when we started to chow down the dip didn’t really need any more heat.  As far as bean dips go this recipe is a keeper.  There were only six people at the gathering and we ate it all.  So the recipe serves six.

The stuffed mushrooms all got eaten too but that’s another recipe for another day.

Helpful Hints –  This is a Texas thing, black eyed peas for good luck at New Year’s.  So here are a few hints.  Salsa is not optional and I think I used a half cup but since I tossed and didn’t measure it might have been a little less or a little more. Hell on the Red from Telephone Texas.  Use a different salsa but the dip won’t taste the same.  If you like your dip spicy add more jalapenos.  Add hot sauce too but it better be a good Tex-Mexican hot sauce.  Don’t do the sriracha thing that everyone else does or it won’t taste the same.  

 

 

White Bean Dip Sorpressa

  • one 16 ounce can Cannellini beans, rinsed and drained
  • two small cloves garlic
  • juice from one half a large lemon
  • extra virgin olive oil
  • one teaspoon each dried oregano and dried thyme
  • salt and pepper to taste
  • red pepper flakes, just a dash
  • chili powder
  1. In a food processor pulse the garlic until finely minced.
  2. Add the beans, lemon juice, oregano, thyme, and red pepper flakes.
  3. Pulse until the beans are well chopped.  Add EVO in a thin stream  and pulse until you have the consistency of a thick paste.
  4. Taste for seasoning and add your salt and pepper at this point.
  5. Transfer to a serving bowl and dust lightly with chili powder.
  6. Serve with chips or pita bread wedges.

Every now and then you have to try something different.  Instead of hummus I decided to make a white bean dip instead.  Cannellini beans.

I was headed down the usual path with the garlic, lemon, oregano and thyme.  Most recipes suggest paprika to top the dip.  I went to my spice cupboard to check the expiration date of the paprika.  As I suspected, time to toss and buy some fresh paprika.  One of the local stores has herbs and spices in bulk.  The prices are reasonable, the quality is high, and you have to fill little plastic bags marked with a large sticker to identify the contents with the code for the cashier to use at check out.  Well, I grabbed a small plastic bag from the spice cupboard, got a spoon and dusted the dip with the paprika I just bought.

Sorpressa!!!  It was chili powder.

Tips – When you screw up like this don’t tell your guests.  If they don’t like the dip, remove the dip, toss in the garbage and blame it on some old (fill in the blank).  Hmm, you say.  The paprika must be old.  That’s what is throwing off the flavor.  Go to your fridge, break out some cheese and nobody will really care.

Now if your guests like the dip, of course, take as much credit as you want.