Black-Eyed Pea Dip
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
48
Spice
62
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Cayenne Pepper (1 tsp)1.5 cups
Cheddar (shredded about 6 ounces)1 bunch
Green Onion (sliced)Directions:
1
Place peas in heavy medium saucepan
2
Add enough water to saucepan to cover peas by 2 inches
3
Let stand 30 minutes
4
Drain
5
Add water to cover peas by 2 inches
6
Generously salt water
7
Stir in 1 garlic clove
8
Boil until peas are very tender, adding more water to pan if necessary, about 1 hour
9
Using slotted spoon, transfer peas to processor
10
Process until smooth
11
Add remaining garlic clove and next 3 ingredients
12
Pulse until smooth
13
Season to taste with salt and pepper
14
Transfer dip to 8-inch-diameter pie plate or quiche dish
15
(Can be prepared 2 days ahead
16
Cover and refrigerate
17
) Preheat oven to 400°F
18
Top dip with cheddar
19
Bake until dip is heated through and cheese bubbles, about 20 minutes
20
Sprinkle dip with green onions and serve with tortilla chips
21
Place peas in heavy medium saucepan
22
Add enough water to saucepan to cover peas by 2 inches
23
Let stand 30 minutes
24
Drain
25
Add water to cover peas by 2 inches
26
Generously salt water
27
Stir in 1 garlic clove
28
Boil until peas are very tender, adding more water to pan if necessary, about 1 hour
29
Using slotted spoon, transfer peas to processor
30
Process until smooth
31
Add remaining garlic clove and next 3 ingredients
32
Pulse until smooth
33
Season to taste with salt and pepper
34
Transfer dip to 8-inch-diameter pie plate or quiche dish
35
(Can be prepared 2 days ahead
36
Cover and refrigerate
37
) Preheat oven to 400°F
38
Top dip with cheddar
39
Bake until dip is heated through and cheese bubbles, about 20 minutes
40
Sprinkle dip with green onions and serve with tortilla chips