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Kim’s Black-Eyed Pea Dip

By Trisha Yearwood

I’m sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this dip after I tried it on Super Bowl Sunday 2006. Garth is a die-hard Steelers fan, so it was an exciting day. Everybody always brings something for the party, and this was my friend Kim’s contribution. Being a good southern girl, I love anything with black-eyed peas in it, but for you folks who are right now turning up your noses at the idea of eating black-eyed peas, all I can say is just try it. In fact, maybe I should name it something else for those skeptics. How about Pea Dippy?

Cooks' Note

The electric mixer makes this a smooth dip, and I use the Crock-Pot because I usually serve the dip at parties and like to keep it warm. You can also put the dip in an 8x10–inch casserole dish and warm it in the oven at 375°F for 7 to 8 minutes before serving.

Recipe information

  • Yield

    Serves 10

Ingredients

3 (15-ounce) cans black-eyed peas, rinsed and drained
1/2 cup finely chopped canned pickled jalapeños, juices reserved
10 ounces cheddar cheese, grated
1 medium sweet onion, finely chopped
1/4 cup (1/2 stick) butter, softened
1/4 teaspoon garlic powder

Preparation

  1. 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.

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Reprinted from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours © 2014 by Trisha Yearwood. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.
TagsDipSouthernAmericanBlack-Eyed PeaBean and LegumeVegetableCheddarCheeseDairyJalapeñoChileSnackNut FreeGluten FreeKetoEasySlow CookerElectric MixerNew YearsFallCookbooks

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