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Categories:Viewed: 53 - Published at: 7 years ago
Ingredients
- 1 1/4 cups dried black-eyed peas
- 2 garlic cloves, sliced
- 1 3-ounce package cream cheese, room temperature
- 1 teaspoon cayenne pepper 1 teaspoon chili powder
- 1 1/2 cups shredded cheddar (about 6 ounces)
- 1 bunch green onions, sliced
- Tortilla chips
Method
- Place peas in heavy medium saucepan.
- Add enough water to saucepan to cover peas by 2 inches.
- Let stand 30 minutes.
- Drain.
- Add water to cover peas by 2 inches.
- Generously salt water.
- Stir in 1 garlic clove.
- Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
- Using slotted spoon, transfer peas to processor.
- Process until smooth.
- Add remaining garlic clove and next 3 ingredients.
- Pulse until smooth.
- Season to taste with salt and pepper.
- Transfer dip to 8-inch-diameter pie plate or quiche dish.
- (Can be prepared 2 days ahead.
- Cover and refrigerate.)
- Preheat oven to 400F.
- Top dip with cheddar.
- Bake until dip is heated through and cheese bubbles, about 20 minutes.
- Sprinkle dip with green onions and serve with tortilla chips.
