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La Belle Cuisine

Zannie’s Black-Eyed Pea Dip
The Pioneer Woman Cooks

[From the Pioneer Woman's blog:] "Zannie is my sister.
Well, she’s not really my sister. But she’s the mother of my two sweet
nephews—we had our first babies at the same time—and she’ll always
be a sister to me. When I was big and enormous and pregnant with my
second child, we spent a summer together and she’d bring me cokes on
ice because I couldn’t get off the couch. I love you forever, Zannie.
This is a scrumptious recipe Zannie shared with me once—a delicious
black-eyed pea dip that’s warm, not cold, which ushers in all sorts of
interesting texture and flavor... It really is yummy." ~ P-Dub

Prep Time 10 Minutes
Cook Time 30 Minutes
Servings 12
Difficulty Easy 

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

*Note: If you have them available, you can use the canned
black-eyed peas and jalapenos (they’re canned together.) If
you do this, you can omit the extra jalapenos.

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

 
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