November 14, 2015

Baked Cheesy Black Eyed Pea Dip


It's November which means it's time for holiday gatherings. It seems like every week I have a party or meeting or event going on and of course I have to make food to share with the guests.
When I got home from BlogHerFood15 in Chicago on Sunday I completely forgot I had a potluck meeting to attend on Tuesday. No time to go to the store, I had to create a dish with what I had in my fridge and pantry, which wasn't much since my hubby hadn't made it to the store while I was away {but he did watch both girls which was awesome!}. 
I knew I wanted to make a dip. They are great for feeding a crowd and easy to make. I just needed to come up with a tasty combo with what I had n hand. I had a can of black eyed pea and lots of corn in the freezer so I thought I would do a take on a more traditional black bean or refried bean dip: a Baked Black Eye Pea Dip. This dip was creamy, cheesy, and down right tasty!
 I am adding it to my go to recipe list for party appetizers!

Ingredients: 

  • 14oz can black eyed peas, drained
  • 1 cup corn, cooked
  • 1/2 yellow onion, diced
  • 2 tbsp salsa
  • 1/4 cup sour cream
  • 1/4 cup pimento cheese spread
  • 1 cup Cheddar cheese, shredded
  • salt and pepper, to taste
  • hot sauce, optional

Directions: 

  1. Preheat oven to 350 degrees.
  2. In a large bowl add black eyed peas.
  3. Using a fork or a masher, partial mash the black eyed peas, leaving some whole. 
  4. Add corn, onion, sour cream, salsa, pimento cheese and salt and pepper.
  5. Mix together until combined then pour into an 8X8 baking dish.
  6. Sprinkle with 1 cup shredded cheddar cheese.
  7. Bake for 20 minutes until warm and the cheese is melted. 
  8. Serve warm or at room temp with chips for dipping.
 
 In a large bowl add a can of drained black eyed peas.
 Using a fork or a masher, partial mash the black eyed peas.
Leave some black eyed peas whole. 
 I steam a bag of frozen corn and add 1/2 the bag, about 1 cup.
 Dice 1/2 yellow onion.
 I make my own pimento cheese for sandwiches and I usually have 
extra in the fridge for dips and mix ins.
*Easy Pimento Cheese Spread: Melt 1 cup cheddar cheese, 2 tbsp pimentos, 2oz cream cheese, and 1 tsp hot sauce in a saucepan.
 Add corn, onion, sour cream, and pimento cheese.
 Add salsa and salt and pepper. 
You can also add hot sauce if you want some heat.
 Shred one cup of Cheddar cheese.
 Pour the dip into a 8X8 baking dish.
 Top with the shredded cheese.
 Bake at 350 degrees for 20 minutes.
 Serve warm or at room temperature with chips for dipping. 
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