Recipe courtesy of Trisha Yearwood
Kim's Black-Eyed Pea Dip
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 286
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 40 mg
- Sodium
- 688 mg
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 286
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 40 mg
- Sodium
- 688 mg
Ingredients
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.
