| Black-Eyed Pea Dip
1 pound black-eyed peas cooked until tender with 1 pound ham hock or turkey wings
1/2 cup or 1 stick margarine
1 medium size chopped onion
2 jars of Olde English Cheese
3 jalapeno peppers, diced
2 cans chopped green chilies
garlic powder to taste |
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Drain peas and ham hock/turkey wings. Cut meat into bite-size pieces.
Sauté onion in margarine. Add cheese and stir. Pour into ham/turkey wings and black-eyed pea mixture. Add peppers, green chilies and garlic powder. Mix well. Serve with corn tortillas that you crisp yourself. These have more of a corn bread taste. This is really good with beer.
Makes 20 to 25 servings
Recipe courtesy of Cooking African American Style! Black Eyed Pea Dip 2
1/2 pound of butter
4 packages of frozen peas, cooked & seasoned
2 jars Old English cheddar cheese
1 tablespoon of jalapeno pepper juice
1 can of chopped green chilies
2 jars hot jalapeno peppers
Place in large bowl: butter, cheese, peppers, juice and chilies. Cook peas, seasoning well. Drain while hot. Pour over mixture in bowl, cover and let set for 10 minutes, then beat with mixer until well blended. Serve hot. |