Black-Eyed Pea Dip

Ben grew up eating black-eyed pea soup on the first day of the new year - a sign of good luck. He never liked the soup, yet he felt obliged to eat it all for the sake of a good year. This year, I found this yummy dip recipe that we devoured with tortilla chips, so I am sure our year will be extra lucky!!!

Ingredients

1 can (14-ounce) Can Black-eyed Peas

1/4 whole Onion, Chopped Fine

1/4 cup Sour Cream

8 slices Jarred Jalapenos

1 cup Grated Sharp Cheddar Cheese

3 Tablespoons Salsa

Hot Sauce, to taste

Salt And Black Pepper To Taste

Preparation Instructions

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they're canned together.) If you do this, you can omit the extra jalapeños.

recipe found at: http://thepioneerwoman.com/cooking/2012/12/black-eyed-peas/