Kim's Black-Eyed Pea Dip Recipe | Trisha Yearwood
- Difficulty: Easy
- Makes: 10 servings
- Nutritional Information Per Serving (1 of 10): Calories 286, Total Fat 16 g, Saturated Fat 9 g, Carbohydrates 23 g, Dietary Fiber 5 g, Sugar 2 g, Protein 14 g, Cholesterol 40 mg, Sodium 688 mg
- Total Time: 25 minutes
- Active Prep Time: 15 minutes
Ingredients
- Three 15-ounce cans of black-eyed peas, rinsed
- 10 ounces sharp Cheddar cheese, shredded
- 1/2 cup finely chopped canned pickled jalapenos, reserve the juices
- 1/2 stick (4 tablespoons) unsalted butter, softened
- 1/4 teaspoon garlic powder
- 1 medium sweet onion, finely diced
- Salt and freshly ground black pepper, to taste
- Corn chips, to serve
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Special Equipment: a slow cooker
Instructions
- Dive into this crowd-pleasing dip by combining the black-eyed peas, Cheddar cheese, jalapenos, 3 tablespoons of the reserved jalapeno juice, softened butter, garlic powder, and chopped onion in an electric mixer or large mixing bowl. Mix until creamy and well incorporated, then season with salt and pepper to tasteget ready for irresistible flavor!
- Transfer the mixture to a medium slow cooker and warm until bubbling hot. Serve it fresh and warm with crunchy corn chips for the ultimate game-day or party hit.
- No slow cooker? No problemspread the dip evenly in an 8-by-10-inch baking dish and bake in a 375F oven for 7 to 8 minutes until golden and melty. Your guests will be hooked!
Recipe adapted from "Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours" by Trisha Yearwood, Clarkson Potter, 2008. Used with permission from Trisha Yearwood. All rights reserved.
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