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    Baked Black-Eyed Pea Dip

    Source of Recipe

    Southern Cast Iron

    Recipe Introduction

    "If you're a fan of 'cowboy caviar,' a chunky black-eyed pea salsa that originated in Texas, then this dip is right up your alley. Sweet veggies, creamy cheese, and a kick of spice meld together for supremely scoopable comfort food."

    Recipe Link:

    List of Ingredients

    ◦ 1 teaspoon olive oil
    ◦ ½ cup finely chopped red onion
    ◦ ½ cup chopped red bell pepper
    ◦ 1 (8-ounce) package cream cheese, softened
    ◦ 1 (8-ounce) container sour cream
    ◦ 1 (8-ounce) package sharp cheddar cheese, shredded
    ◦ 1 teaspoon kosher salt
    ◦ 2 (15-ounce) cans black-eyed peas, rinsed and drained
    ◦ 1 (10-ounce) can fire-roasted diced tomatoes, drained well
    ◦ ½ cup sliced green onion
    ◦ 2 tablespoons chopped pickled jalapeños
    ◦ 2 tablespoons chopped fresh cilantro, divided
    ◦ Tortilla chips, to serve


    Preheat oven to 375° F. In a 10-inch cast-iron skillet, heat oil over medium heat. Add red onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat.

    In a large bowl, stir together cream cheese, sour cream, three-fourths of cheddar, and salt until smooth. Stir in cooked vegetables, peas, tomatoes, green onion, jalapeño, and 1 tablespoon cilantro. Spread mixture into skillet.

    Bake until hot and bubbly, 15 to 20 minutes. Sprinkle with remaining cheddar. Bake until cheese is melted, about 5 minutes more. Let stand for 10 minutes. Top with remaining 1 tablespoon cilantro. Serve with tortilla chips.

    Makes about 6 cups




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