Southern Tradition states that black-eyed peas bring you luck in the new year. This household isn't taken any chances, and this dip is our answer!
Keyword: black-eyed pea dip
Author: Sue Ringsdorf
1largejalapeno- diced with or without seeds (do you like spicy?)
1poundlean ground beef
salt and pepper to taste
110 oz.can Rotel
1canblack-eyed peas- rinsed and drained
8oz.cream cheese light
8oz.shredded Mexican cheese
cilantro- to serve
Tostitos- to serve
In a cast iron skillet (or any large oven-ready pan), heat olive oil over medium high heat. Add onion and jalapeño, and sauté until soft, approx 5 minutes. Add garlic and stir for 30 more seconds.
Add ground beef, cumin, salt and pepper, and stir until browned and cooked through. Drain any grease off, and return to pan.
Add Rotel, Mexicorn, black-eyed peas, and cream cheese. Stir until cream cheese is melted. Remove from heat and stir in 2/3 of the Mexican cheese.
Add remaining cheese to the top. Bake for 30 minutes in 350 degree oven, or until dip is nice and bubbly.
Garnish with cilantro. Serve warm with Tostitos chips.
A few tips:
If you are short on time, or want something easier, you could omit the onion, garlic, fresh jalapeños, olive oil, and the cumin. Just use the other six ingredients (plus salt and pepper), and you'll still have a fantastic dip.
Try making this Mexican Black-Eyed Pea Dip in a cast iron skillet. If you don't have one, any baking dish will work.
Use the canned black-eyed peas with jalapeños added. SO good and a little bit spicy.
Avoid using the processed block of cheese, and use a pre-shredded Mexican cheese (or shred your own).
You can prepare this dip the day before and cover, storing in the refrigerator. Bake the following day, uncovered.