I may currently live in Ohio, but I am still just as Southern as a black-eyed pea! Black-eyed peas are a common food item year round in the rich food culture of the Southern United States, but eating them on New Years day is said to bring you good luck in the upcoming year. There are many things you can do with these tasty fellas, but in the south they are traditionally slow cooked with a smoked ham hock or pork jowl. Once on your plate, you have the option to splash your peas with a pepper soaked vinegar sauce, simply referred to as "pepper sauce," which is a common table staple.
My first New Years day in Cleveland, OH was the year that Bama played the Buckeyes in the 2015 Sugar Bowl. Since we were going over to watch the game with some family friends of my fiancé, I wanted to bring some black-eyed peas to spread the good luck tradition. I didn't have time to slow cook a batch of peas that day, so I decided to go for a dip to snack on while watching the football game. This super easy recipe was born using what I currently had on hand in the fridge and pantry that day, and it was a winner!
Cheesy Black-Eyed Pea Dip
- 2 cans black-eyed peas
- 2 cups Colby & Monterey Jack Cheese
- 1 cup sour cream
- 1 cup salsa
- 1-2 tablespoons canned or fresh diced jalapeños
- 1/4 cup fresh chopped cilantro
- 1/4 cup chopped green onions
- A sprinkle of cayenne
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pre-heat oven to 350. Drain the black-eyed peas and then dump 'em in a mixing bowl. Use the back side of a spoon or something similar to smash about half of the peas, but leave some whole to give the dip a nice texture visual.
Throw in the rest of the ingredients and mix well.
Pour into a baking dish, and bake for 20-30 minutes (until it starts to bubble).
I like serving this dip with blue corn chips, but it also goes great with crackers, toasted baguette chips, or even pita bread.
Happy New Year!