Kim’s Black-Eyed Pea Dip
- Preparing Time: -
- Total Time: -
- Served Person: Serves 10
- 1/4 teaspoon garlic powder
- 3 (15-ounce) cans black-eyed peas, rinsed and drained
- 1/2 cup finely chopped canned pickled jalapeã±os, juices reserved
- 10 ounces cheddar cheese, grated
- 1 medium sweet onion, finely chopped
- 1/4 cup (1/2 stick) butter, softened
- Carbohydrate 21 g(7%)
- Cholesterol 41 mg(14%)
- Fat 15 g(23%)
- Fiber 5 g(19%)
- Protein 13 g(26%)
- Saturated Fat 9 g(43%)
- Sodium 560 mg(23%)
- Calories 266
Preparation In an electric mixer or large mixing bowl, mix together the peas, jalapeños, 3 tablespoons of the reserved jalapeño juice, cheddar, onion, butter, and garlic powder until blended. Heat the dip in a medium Crock-Pot and serve it warm with corn chips. Cooks' NoteThe electric mixer makes this a smooth dip, and I use the Crock-Pot because I usually serve the dip at parties and like to keep it warm. You can also put the dip in an 8x10–inch casserole dish and warm it in the oven at 375°F for 7 to 8 minutes before serving. Reprinted from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours © 2014 by Trisha Yearwood. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.
Preparation In an electric mixer or large mixing bowl, mix together the peas, jalapeños, 3 tablespoons of the reserved jalapeño juice, cheddar, onion, butter, and garlic powder until blended. Heat the dip in a medium Crock-Pot and serve it warm with corn chips. Cooks' NoteThe electric mixer makes this a smooth dip, and I use the Crock-Pot because I usually serve the dip at parties and like to keep it warm. You can also put the dip in an 8x10–inch casserole dish and warm it in the oven at 375°F for 7 to 8 minutes before serving. Reprinted from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours © 2014 by Trisha Yearwood. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.
