Tuesday, January 3, 2012

Black-Eyed Pea Dip

For New Year's Day 2011, I took this dip to my in-laws' house: http://thepioneerwoman.com/cooking/2010/12/zannies-black-eyed-pea-dip/. It was a surprising hit. Naturally, I decided to make it again for 2012. It even became accidentally a little healthier with whole-grain Wheat Thins (instead of chips for dipping) and plain non-fat Greek yogurt (instead of sour cream). Both of these switches were made due to what I had on hand, not in any effort at healthfulness.

This is way more delicious than it looks or sounds. I'm convinced it would work great with black beans or pinto beans as well. Maybe then I'll get Mr. CookingOnSkates to try it.

Black-Eyed Pea Dip
(adapted from Pioneer Woman)

1 can black-eyed peas
1/4 onion, chopped
1/4 cup plain non-fat Greek yogurt
8 slices jarred jalapenos, chopped
1 cup sharp cheddar cheese, grated
3 tablespoons medium chunky salsa

1. Preheat oven to 350 degrees.
2. Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine.
3. Spread into a 9x9 baking dish and bake for 20 to 30 minutes until hot.
4. Serve with chips or crackers.

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