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Black Eyed Pea Dip-Recipe/Day #163 Recipe

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This recipe for Black Eyed Pea Dip-Recipe/Day #163 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cup dried black-eyed peas
2 garlic cloves, sliced
One 3 ounce package of cream cheese, room temperature
1 teaspoon of cayenne pepper
1 teaspoon of chili powder
1 1/2 cup of shredded Cheddar cheese (about 6 oz.)
1 bunch green onions (sliced thin)
Tortilla chips
*Can use canned peas
Directions:
Directions:
Place peas in heavy saucepan. Add water to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas 2 inches. Salt water. Add 1 garlic clove. Boil until peas are very tender (add more water if needed). Cook about 1 hour. Transfer peas to processor. Process until smooth. Add remaining garlic clove, next 3 ingredients. Process until smooth. Season to taste with salt and pepper. Transfer to 8 inch pie plate or quiche dish. Preheat oven to 400ºF. Top dip with Cheddar. Bake until dip is heated through and cheese bubbles about 20 minutes. Sprinkle dip with green onions. Serve with tortilla chips.

 

 

 

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