The Pioneer Womans Black Eyed Pea Dip Recipe 385

BLACK-EYED PEAS!

Steps:

• (Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.)Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes. After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed.Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving. Variations: add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain. Variation: use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.

MILLION DOLLAR DIP

Steps:

• Place the almonds in a dry, small skillet over medium-low heat. Toast them until golden brown and toasted, shaking the pan, 5 to 7 minutes. Remove from the pan, set aside and cool to room temperature.
• Add the cream cheese and mayonnaise to a large bowl and stir until smooth. Add the three types of cheeses and stir again until well combined. Add the bacon, toasted almond slivers, 3/4 of the sliced green onions, salt, pepper, garlic powder and cayenne. Stir together with a rubber spatula until evenly combined.
• Transfer to a serving dish, cover with plastic wrap and chill for at least 4 hours.
• Garnish with the remaining green onions and serve with crackers and corn chips.

THE PIONEER WOMAN'S BLACK-EYED PEA DIP RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly. Serve with tortilla chips.

KIM'S BLACK-EYED PEA DIP

Steps:

• In an electric mixer or large mixing bowl, mix together the peas, Cheddar, jalapenos, 3 tablespoons of the reserved jalapeno juice, butter, garlic powder and onion until blended. Season with salt and pepper. Heat the dip in a medium slow cooker and serve it warm with corn chips.

NEW YEAR'S BLACK-EYE PEA DIP

Steps:

• Melt butter in a saucepan over medium heat; cook and stir onion in hot butter until translucent, 5 to 8 minutes. Stir black-eyed peas into onion; add processed cheese. Stir until dip is hot and the cheese is melted and smooth, about 5 minutes.

BLACK-EYED PEA DIP

Steps:

• In large bowl, stir oil, lime juice, garlic, salt and pepper. Stir in bell pepper, jalapeño, black-eyed peas, corn and cilantro. Cover; refrigerate 2 hours or overnight. Serve with chips.

KIM'S BLACK-EYED PEA DIP

Steps:

• In an electric mixer or large mixing bowl, mix together the peas, jalapeños, 3 tablespoons of the reserved jalapeño juice, cheddar, onion, butter, and garlic powder until blended. Heat the dip in a medium Crock-Pot and serve it warm with corn chips.

BLACK-EYED PEA DIP

Steps:

• Melt together the cheese and margarine.
• Combine the remaining ingredients; stir cheese mixture into black-eyed pea mixture.
• Heat in crockpot and serve with tortilla chips.

GOOD LUCK BLACK EYED PEA DIP

Steps:

• 1. Mash the Black Eyed Peas with a fork, leave some of them whole.
• 2. Add remaining ingredients and mix.
• 3. Spread into a baking dish and bake for 30 minutes at 300 degrees.
• 4. Eat with tortilla chips, crackers, and/or veggies.
• ***you can use Rotel in place of the diced tomatoes & chilies if it's available where you are. You can also used the canned BEP & Jalapeno's mixed if they're available.***.

BLACK-EYED PEA DIP

Steps:

• Place peas in heavy medium saucepan. Add enough water to saucepan to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas by 2 inches. Generously salt water. Stir in 1 garlic clove. Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
• Using slotted spoon, transfer peas to processor. Process until smooth. Add remaining garlic clove and next 3 ingredients. Pulse until smooth. Season to taste with salt and pepper. Transfer dip to 8-inch-diameter pie plate or quiche dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Top dip with cheddar. Bake until dip is heated through and cheese bubbles, about 20 minutes. Sprinkle dip with green onions and serve with tortilla chips.

BLACK EYED PEAS RECIPE - (4.8/5)

Steps:

• Begin by throwing a bunch of onion, celery, and green bell pepper in a pot of sizzling butter. Stir it around and add quite a bit of minced garlic. Then cook the veggies for 3 to 4 minutes, breathing in the magical aroma. Pour the peas right into the pot and stir them around to combine. Then pour in low (or no) sodium chicken broth. Next, add in a big, gnarly ham hock... A little salt (you can always add more later)... Then bring it to a boil, reduce the heat, and cover the pot. Simmer it for a good 30 minutes, or until the beans soften and the liquid reduces quite a bit. At the end, I decided to add in plenty of cayenne pepper for some spice...then I stirred in some white vinegar, which is something my BFF Hyacinth always does with her Hoppin' John. Then you just spoon the whole thing over white or brown rice, making sure to get lots of the soupy liquid in there. And again, this is the really basic recipe...so here are some variations: * Add diced red bell pepper to the onion/pepper mixture at the beginning of the recipe. * Use 4 slices of bacon cut into bits instead of ham hocks; just cook it along with the onion/pepper mixture. * Add 14.5 ounce can of diced tomatoes to the cooking liquid with the broth. * Stir in 1 bunch of washed, torn kale to the pot when it has about 5 to 10 minutes left of cooking time. * Stir in a couple of sliced green onions at the end. Have some fun with it and make it your own!

BLACK-EYED PEA DIP

Steps:

• Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.