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Cheesy Black-Eyed Pea Dip

User Rating 4.5 Star Rating (6 Reviews)

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A black-eyed pea dip with cheese and hot peppers, along with black-eyed peas and seasonings.

Ingredients:

  • 4 ounces butter
  • 1/2 cup chopped onion
  • 1/2 clove garlic, finely minced
  • 12 ounces shredded sharp Cheddar cheese
  • 2 cans (15 ounces each) black-eyed peas, drained and rinsed, or about 4 cups cooked and drained
  • 1 jalapeno pepper, seeds removed, finely chopped
  • 1 can (4 ounces) chopped green chilies
  • salt and pepper, to taste

Preparation:

In a medium saucepan over medium-low heat, melt the butter. Add the chopped onion and sauté until golden in color; add garlic and cook for 30 seconds longer. Turn heat to low and add cheese, stirring until melted. Add the black-eyed peas, chopped jalapeno and green chiles. Cook for 5 minutes, stirring constantly. Taste and add salt and pepper to taste. Serve hot in slow cooker or in a chafing dish.
Serves 8.

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More Bean and Black Eyed Pea Dip
Janet's Chili Dip with Beans
Texas Black-Eyed Pea Caviar Dip
Black-Eyed Pea Dip II
Cheesy Black-Eyed Pea Dip
Refried Bean Dip
Easy Bean Dip
Layered Barbecue Bean Dip

More Appetizers
Dips and Spreads
Crockpot Appetizers
Party Snacks

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 5 out of 5
Adjust Accordingly, Member Phoebe_Scott

I liked this recipe. After reading the reviews (and before making it) I made some adjustments. 1. I had already cooked the beans with loads of garlic...to be used for another recipe...so I left out the garlic. 2. Used red onion and minced it finely. 3. Cut back on the butter by half. 4. Added extra peppers. 5. Doubled the amount of green chilies. 6. Added the chipotle sauce. The cheese made serving a stringy affair. My kids thought it was added for entertainment. Go figure.

3 out of 3 people found this helpful.

See all 6 reviews

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