On Wednesday nights I get home a little late, so dinner has to be quick. Lately I have been making what Germans call fesper, which is basically little tapas or appetizers, or really whatever is in your fridge. Usually we have some crusty bread, olives, cheese, maybe one hot thing. Last week I made this dip. It was good! I left out the spicy stuff, and I think that it needed some kind of zip to replace that! I didn’t have tortilla chips for the dip, so we used a crusty bread. You could totally make this vegan by using vegan sour cream and vegan cheese.
Zannie’s Black-Eyed Pea Dip
Prep Time: 10 Minutes
Cook Time: 30 Minutes
makes 12 servings
1 can (14-ounce) Can Black-eyed Peas
1/4 whole Onion, Chopped Fine
1/4 cup Sour Cream
8 slices Jarred Jalapenos (I omitted)
1 cup Grated Sharp Cheddar Cheese
3 Tablespoons Salsa
Hot Sauce, to taste (I omitted)
Salt And Black Pepper To Taste
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 jalapenos