lucky peas

I served this dip on New Year’s Eve. It is my version of a recipe from the Pioneer Woman, Ree Drummond.

It is good!

It may not be the prettiest thing ever, but what do you expect? It’s bean dip!

If eating black-eyed peas on New Year’s Day is lucky, then it must be lucky the other 364 days of the year too.

Plus you only need to use and wash 2 measuring cups, a bowl, a fork, and a baking dish to make and serve it. Lucky … and as easy as can be.

Black-Eyed Pea Dip

2 cups cooked black-eyed peas, divided
1 cup grated sharp white cheddar cheese
1/3 cup diced onion
1/3 cup diced pickled jalapeños
1/3 cup salsa
1/3 cup sour cream
Sriracha sauce, to taste
Salt and freshly ground black pepper, to taste

Tortilla chips

Preheat oven to 350 degrees.

Set aside 1/3 cup of the black-eyed peas. Place the remaining peas in a bowl and mash with a fork. Add the cheese, onion, jalapeño, salsa, and sour cream; stir to combine.

Taste and season with Sriracha, salt, and pepper, to your liking.

Fold in all but a couple of tablespoons of the reserved whole peas.

Spread into a baking dish, then sprinkle the top with the last of the whole peas. Bake for 25 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

Serves 8 to 10