Black-Eyed Peas Dips

Your One stop for Soul Food Recipes, African American History, Magazines, Books, Calenders, Music and More

Personalized Letters from the North Poll

Big Mama's Halloween Bootique the One Stop For Costumes And More

Soul Food Side Dishes

Big Mama has complied a collection of her best Soul Food Side Dish Recipes for you along with tips on cooking. Feel free to browse and find the recipe that's right for you. As Always if you have a recipe you would like to share email Big Mama and See your recipe Featured.

Black-Eyed Peas & Dips

Black Eyed Pea Dip #1

1 1/4 cup of dried black-eyed peas
2 garlic cloves, sliced
One 3 ounce package of cream cheese, room temperature
1 teaspoon of cayenne pepper
1 teaspoon of chili powder
1 1/2 cup of shredded Cheddar cheese (about 6 oz.)
1 bunch green onions (sliced thin)
Tortilla chips

Directions

Place peas in heavy saucepan. Add water to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas 2 inches. Salt water. Add 1 garlic clove. Boil until peas are very tender (add more water if needed). Cook about 1 hour. Transfer peas to processor. Process until smooth. Add remaining garlic clove, next 3 ingredients. Process until smooth. Season to taste with salt and pepper. Transfer to 8 inch pie plate or quiche dish. Preheat oven to 400şF. Top dip with Cheddar. Bake until dip is heated through and cheese bubbles about 20 minutes. Sprinkle dip with green onions. Serve with tortilla chips.

Black Eyed Pea Dip #2

4 cups of black-eyed peas, cooked & drained
3 small jalapenos (optional but good)
1 tablespoon of jalapeno juice
1/2 medium onion, chopped
One 4 ounce can of chopped green chilies
1 clove garlic, minced
1/2 pound of Old English processed cheese, grated
1/2 cup of butter
Corn chips

Combine peas, peppers and liquid, onion, green chilies and garlic in blender or mixer. Melt cheese and butter in double boiler; stir in pea mixture. Serve hot in chafing dish with large corn chips.

Black Eyed Pea Dip #3

1/2 stick margarine
1 medium onion, chopped
10 ounces of Cheddar cheese, shredded
1 can of black eyed peas
1 can of pitted chopped black olives (sm. can)
2 chopped jalapenos
Dash of garlic salt
Pepper

Saute onions in margarine. Add remaining ingredients. Heat well and serve warm with chips. Works great in a fondue pan.

SITE NAVIGATION: