Black Eyed Pea Dip

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Mmmmm hot dip… what’s better in when the weather is cool than a tasty hot dip to go with a pile of salty chips?! This one is super easy and is a great dip to bring to a party or toss on the counter when friends gather. Pioneer Woman posted it a while back and it’s a winner!

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Grab a shallow baking dish and a can of black eyed peas. Drain peas and dump into dish.

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Take a fork and mash up the peas a bit. Some chunks are good for texture.

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Chop up about a 1/4 of an onion, finely.

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Drop that in with a 1/4 cup of sour cream…

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Chop up as many jalapeno slices as you see fit… 8-10, whatever your tastebuds appreciate…

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Dump in a cup of freshly shredded cheddar…

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A good scoop of salsa…

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a few dashes of hot sauce and season with salt and pepper.

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Mix it all around and smooth out into dish. Wipe down sides of dish to add to the presentation and make the dish easier to clean in the end πŸ˜‰

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You can cover this in plastic wrap and throw into the fridge until later or pop into a 350 oven for 20-30 minutes or until top starts to brown. Feel free to turn the broiler on for a bit to get the cheese all toasty πŸ˜‰ Pour a big bowl of chips and enjoy!

Black Eyed Pea Dip
1 can black eyed peas
1/4 onion, finely diced
1/4 cup sour cream
1 cup shredded cheddar cheese
1 large scoop salsa
6-10 jarred jalapenos chopped
A few dashes of hot sauce
Salt & Pepper

Mix in 1 1/2 quart baking dish and bake for 20-30 minutes until browned and bubbly!

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2 Responses to Black Eyed Pea Dip

  1. Dacia says:

    I am totally going to veganize (yes it’s a word, lol) this recipe! Looks fabulously yummy! Thank you for sharing!

    • kitchentutor says:

      Do it!! I’d be completely happy if noone ever made my recipes but were inspired by them to make something similar but completely all their own style!! Music to my ears!! or eyes really since I’m reading this πŸ™‚ Happy veganizing!!!! I deglutenize things πŸ™‚

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