"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Black-Eyed Pea Dip Recipe

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This recipe for Black-Eyed Pea Dip, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rona Watts
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (16oz) can black-eyed peas, drained
16 oz Velveeta, cubed
1 (10 1/2 oz) can chili, No Beans
1 (4oz) can chopped green chiles, undrained
1 large onion, chopped
1 tsp cumin
1 tsp oregano
1/4 tsp garlic powder
1/2 tsp Tabasco Sauce

Directions:
Directions:
Preheat oven to 350F
Drain black-eyed peas, mix until smooth. Combine all ingredients and pour into a greased casserole dish. Bake for 40 minutes. Serve with Fritos or Tortilla Chips.

 

 

 

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