Wednesday, January 1, 2014

Zannie's Black-Eyed Pea Dip

In my world, a celebration or party entails appetizers and a signature beverage. This does not have to be anything fancy, in fact prosecco and good cheddar cheese pass on many an occasion. However, on New Years day, I felt the pressure to set the bar high for 2014, so I went with the theme and made this dip. It was so good we couldn't stay away from it! I will definitely be saving this recipe for next year. 

A little inspiration for the New Year:

"The greater danger for most of us is not that our aim is too high and we miss it, but that it is too low and we reach it. "
Zannie's Black-Eyed Pea Dip
from the Pioneer Woman

1 (14 ounce) can black-eyed peas
1/4 whole onion, chopped fine
1/4 cup sour cream
8 slices jalapenos
1 cup grated sharp cheddar cheese
3 tablespoons salsa
Hot sauce, to taste
Salt and pepper, to taste 

Preheat oven to 350 degrees.  Drain black-eyed peas and partially mash, leaving some whole. Add other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20-30 minutes or until hot and bubbly. Serve with tortilla chips or fritos.

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