1 hour ago, heidih said:Ha I would not tempt fate again after the ice slip! Was the dip just pureed black eye peas and seasoning or?
The ingredients in the dip follows. The onion is cooked in the butter until soft then the other ingredients except the shredded cheese are added and put in a baking dish, the shredded cheese is added on top and baked @ 350 for about 20 minutes. I added about one or two ounces of the cheese spread pictured below before I transferred it to a baking dish. I also used blackeyed peas cooked from dried instead of canned. I prefer the taste of fresh cooked peas to those of canned. PS I also mashed some of the peas while still in the skillet.
- 1 tablespoon butter
- 1 small onion, diced
- 1/2-1 tablespoon finely chopped pickled jalapenos
- 1/4 teaspoon ground cumin
- 4 ounces cream cheese, softened
- 1/3 cup sour cream
- 1 (10-ounce) can Rotel diced tomatoes and green chilies, drained
- 1 (15-ounce) can seasoned black-eyed peas, drained
- salt and pepper
- 1/2 cup shredded Mexican cheese or cheddar
