Wednesday, December 31, 2014

Black Eyed Peas Dip For New Year's Day

Black eyed peas, according to Southern folklore, are the first food to be eaten on New Year's Day, for luck and prosperity throughout the year ahead. 

Add this black eyed peas bean, corn, salsa, and sour cream dip to your breakfast menu. Serve with scrambled eggs as a wrap, or with pita chips. Who wouldn't have luck in the coming new year?

black eyed peas dip

Ingredients used for this dip:

1 can 14 oz. Black eyed peas
1 can 8.75 oz. whole kernal corn
1/4 cup sour cream
3 tablespone salsa
1 cup grated cheddar cheese (I used grated, dairy free cheddar cheese)
8 slices jalapenos
1/4 onion, chopped
Salt and pepper to taste
For a spicier option- a dash or two of hot sauce or red pepper flakes

black eyed peas

Instructions to prepare:

Preheat oven to 350 degrees.
Drain the black eyed peas and partially mash leaving some whole.
Add all of the other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish. I stirred the ingredients together in my cast iron skillet and placed the skillet in the oven.
Bake for 20-30 minutes until dip is hot and bubbly.

Not only could you serve this as a breakfast item, but also serve with tortilla chips at a family gathering. Or, for a healthier version, serve with cut up cauliflower and broccoli.

This dip was easy to create. An added bonus, my house smelled delicious. The dip was extremely tasty and oh. so. good. The sweetness of the corn blended well with the spiciness of the jalapenos. This dip had a kick to it, but not so much that it made your eyes water. If spicy is what you prefer add hot sauce to the ingredients.

Now to you-

Would you prefer the mellow black eyed pea dip, or is a spicy dip more to your liking?

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