Alice in the Kitchen

Black-Eyed Peas and a Happy New Year!

When I was growing up, we would have corned beef, cabbage, and black-eyed peas on New Year’s Day.   Since I don’t have any corned beef fans to cook for these days, I had to at least have some black-eyed peas today, and since it is a serious football watching day, I thought the perfect recipe would be some kind of dip.  I know everyone has seen those “Texas Caviar” where black-eyed peas get mixed in with a basic salsa – but I wanted something warm.  I think this creamy dip turned out pretty good, and it’s very simple.  All you’ll need:

• 2 cans black-eyed peas, drained and mashed with a fork
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1 cup picante sauce
• salt and pepper

Preheat your oven to 350.  Then mash the black-eyed peas with a fork.

Then stir in all your other ingredients.

Spread the mixture into a casserole dish and bake for 30 minutes or until bubbly.

Serve with tortilla chips!