| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
July 1991 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Dried black-eyed peas |
| 2 |
|
Garlic cloves; sliced |
| 1 |
pk |
Cream cheese; room temperature |
|
|
; (3-ounce) |
| 1 |
ts |
Cayenne pepper 1 teaspoon chili powder |
| 1 1/2 |
c |
Shredded cheddar; (about 6 ounces) |
| 1 |
bn |
Green onions; sliced |
|
|
Tortilla chips |
INSTRUCTIONS
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.
Serves 6.
Bon Appetit July 1991
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