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Black Eyed Pea Dip




Source of Recipe


The Eating Well Diabetes Cookbook


Recipe Introduction


Per serving: 31 calories; 1 G fat (0 G sat); 1 G fiber.
0 mg cholesterol; 3 G carbs; 1 G protein; 70 mg sodium.
Exchanges: free food

Description: "1 pt"
S(Fomatted by Chupa Babi in MC): "08.15.06"
Copyright: "2005"
Yield: "1 1/4 cups"
Start to Finish Time: "0:10"


List of Ingredients




15 1/2 ounces blackeyed peas, canned -- drained and rinsed
1/4 cup fresh parsley -- leaves only
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 1/2 teaspoons chopped fresh tarragon -- or 1/2 teaspoon dried
1/8 teaspoon salt
Freshly ground pepper -- to taste

Recipe



Place peas, parsley, lemon juice, oil, garlic, tarragon, salt and Pepper
In a food processor; process until smooth. Transfer to a serving bowl.

Makes 1 1/4 cups.

To make ahead: Cover and refrigerate for up to 2 days.