Kim's Black-Eyed Pea Dip

  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 10 servings
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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 

Salt and freshly ground pepper

Corn chips, for serving


Special equipment:
a slow cooker
  1. 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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