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Creamy Southwest Black-Eyed Pea Dip Recipe

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This recipe for Creamy Southwest Black-Eyed Pea Dip, by , is from Can You Tell Me How You Made That, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Prihoda


1 8oz pkg cream cheese, softened
2 15oz cans black-eyed peas, rinsed/drained/divided
1½ tbsp lime juice, divided
1 tsp hot sauce
½ tsp kosher salt, divided
1 c diced ham
¼ c ea,chopped: scallions/roasted red bell pepper
8 oz shredded MontereyJack cheese, divided
1 c chopped fresh tomatoes
2 tbsp chopped fresh cilantro
1 tbsp olive oil
1 tbsp minced fresh jalapeno
tortilla chips

Preheat to 375º. Lightly grease 2qt baking dish.

Process crmcheese, 1c blackeyes, ½tbsp limejuice, hotsauce, salt.
Place mixture in large bowl.
Stir in remaining peas, ham, scallions, bell pepper, 4 oz cheese.
Spread mixture into baking dish. Sprinkle w/remaining 4oz cheese.

Bake, covered w/aluminum foil, 20 min.
Remove foil, back for 10-15min more til hot & bubbly
Let stand 10 min.

Stir together remaining.
Top dip w/slotted spoon.
Serve w/tortilla chips.




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