While this dip is amazing, I can't lay claim to it as Ree Drummond, a.k.a. the Pioneer Woman created this marvel. I make this often because it's easy and incredibly delicious. This is also my go-to on New Years Day, gotta have those black eyed peas!
Black Eyed Pea Dip - Serves 12
1 can (14-ounce) Can Black-eyed Peas (I use Publix brand)
1/4 whole Onion, Chopped Fine (For those who can't eat onions, I've used a few shakes of onion powder)
8 slices chopped Jalapenos ( I use La Costena sliced)
1/4 cup Sour Cream (Publix)
1 cup Grated Sharp Cheddar Cheese (Publix) (if you have the time, this recipe works the best with a block of sharp cheddar cheese freshly grated)
3 tbsp Salsa (Paul Newman brand)
Salt And Black Pepper To Taste
Preheat oven to 350 degrees. 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!