Kim's Black-Eyed Pea Dip

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
10 servings
Level:
Easy

Ingredients
  • Three 15-ounce cans black-eyed peas, rinsed
  • 10 ounces sharp Cheddar, grated
  • 1/2 cup finely chopped canned pickled jalapenos, juices reserved
  • 1/2 stick (4 tablespoons) unsalted butter, softened
  • 1/4 teaspoon garlic powder
  • 1 medium sweet onion, finely chopped
  • Salt and freshly ground pepper
  • Corn chips, for serving
Directions
  • Special equipment: a slow cooker

  • In an electric mixer or large mixing bowl, mix together the peas, Cheddar, jalapenos, 3 tablespoons of the reserved jalapeno juice, butter, garlic powder and onion until blended. Season with salt and pepper. Heat the dip in a medium slow cooker and serve it warm with corn chips.

Cook's Note: If you don't have a slow cooker, you can spread the dip into an 8-by-10-inch baking dish and warm it in the oven at 375 degrees F for 7 to 8 minutes before serving.


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    This recipe is featured in:

    Kickoff Snacks