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
