Hot Black-Eyed Pea Dip

• Vegetarian
• Gluten free

• Produce

  • 1 (15-ounce can Black-eyed peas, seasoned
  • 1 Onion, small
  • 1/2 tbsp Pickled jalapenos
  • 1 (10-ounce can Rotel diced tomatoes and green chilies

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Dairy

  • 1 tbsp Butter
  • 4 oz Cream cheese
  • 1/2 cup Mexican cheese or cheddar
  • 1/3 cup Sour cream

Found on spicysouthernkitchen.com

Description

Directions

• Preheat oven to 350 degrees.
• Melt butter in a pan and add onion. Cook until soft.
• Add remaining ingredients to pan EXCEPT shredded cheese. Stir to evenly mix and remove from heat. Check for seasoning and add salt and pepper to taste.
• Transfer dip to a greased cast iron skillet or baking dish. Sprinkle shredded cheese on top.
• Place in oven and bake for 20 minutes or until warm and cheese is melted.
• Serve with tortilla chips.

Nutrition