Black-eyed Pea Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | July 1991 | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Dried black-eyed peas |
| 2 | Garlic cloves, sliced | |
| 1 | Cream cheese, room | |
| temperature | ||
| 3-ounce | ||
| 1 | t | Cayenne pepper 1 teaspoon |
| chili powder | ||
| 1 1/2 | c | Shredded cheddar, about 6 |
| ounces | ||
| 1 | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2009
Calories From Fat: 1051
Total Fat: 119.5g
Cholesterol: 222.6mg
Sodium: 2299.4mg
Potassium: 1285.6mg
Carbohydrates: 162.4g
Fiber: 11.9g
Sugar: 20.7g
Protein: 79.4g