Good Luck Black-Eyed Pea Dip

• Vegetarian
• Gluten free

• Produce

  • 2 cups Black-eyed peas
  • 1 clove Garlic
  • 1/2 Jalapeno
  • 1 Onion, small
  • 1 can Tomatoes with chilies

• Baking & Spices

  • 1 1/2 tsp Chili powder

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1 tbsp Bacon drippings or butter
  • 4 oz Cheddar cheese
  • 1/4 cup Sour cream

Found on chattavore.com

Description

Ingredients

• 1 tablespoon bacon drippings or butter
• 1 small onion, diced
• 1/2-1 jalapeño, seeded and diced
• 1 clove garlic, minced
• 2 cups or 1 can black-eyed peas, drained
• 1 can diced tomatoes with chilies (such as Ro*Tel), drained
• 1 1/2 teaspoons chili powder
• 4 ounces cheddar cheese, shredded (about 1 cup)
• 1/4 cup sour cream
• tortilla chips, for serving

Directions

• Preheat the oven to 350 degrees. In a medium skillet, heat the bacon fat or butter over medium heat.
• Cook the onion and the jalapeño until they soften, about five minutes. Add the garlic and cook for about 30 seconds.
• Add the black-eyed peas, the diced tomatoes and chilies, and the chili powder to the pan. Cook until heated through. If the black-eyed peas do not break down enough, use a potato masher to mash the mixture.
• Pour the mixture into a 1-quart baking dish and sprinkle with the cheese. Bake until bubbly, about 20 minutes. If desired, turn on the broiler to brown the top.
• Remove the dip from the oven and dollop with the sour cream. Spread the sour cream over the top and serve the dip hot with tortilla chips.