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Feeling Snacky: Hot and Cheesy Black-Eyed Pea Dip

Do you believe that eating black-eyed peas on New Year’s Day brings good luck? I wasn’t really aware of this tradition until I was an adult…but now that I know, I’m definitely on board. I can’t pass up any kind of good luck, especially when it’s as easy as eating something yummy like black-eyed peas.

I came across a hot bean dip recipe from one of my favorite healthy food blogs not long ago, and wanted to make it pretty much immediately. The problem was, I didn’t have the can of black beans the recipe called for. My bean stash was actually very low that day (which is not normal for me!), but I did have a lonely can of black-eyed peas in the pantry. Because beans are so versatile, I knew it would be delicious in a hot dip like this one. And I was right. We gobbled this dip right up while watching football…and served with baked tortilla chips made it that much more guilt free.

New Year’s Day is a laid back, relaxing day of watching football and basketball in my home…I’m pretty certain this dip will be making an appearance for us that day, with it’s good luck and all.

Hot and Cheesy Blackeye Pea Dip

Recipe adapted from Jeanette’s Healthy Living

1 tablespoon olive oil
3 garlic cloves, minced
1 large red onion, chopped
1 large tomato, chopped
1/2 cup frozen corn kernels, defrosted
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1 15 oz can blackeye peas, rinsed and drained
big pinch salt and fresh ground pepper to taste
3/4 cup monteray-jack cheese, shredded

Preheat oven to 370 degrees.

In a large oven-safe skillet*, heat oil and add garlic and onion. Saute for a couple minutes until soft and fragrant. Add corn, tomatoes, oregano, cumin, smoked paprika and chili powder into skillet and cook for 2-3 minutes until tomatoes are slightly softened. Add blackeyed peas and gently combine with other ingredients in pan. Add salt and pepper to taste.
Top with shredded cheese and place in heated oven. Bake until cheese is melted and bubbly, about 10-15 minutes.
Serve hot with baked tortilla chips.

*If you do not have an oven-safe skillet or prefer not to use this method, saute all ingredients (except cheese) in a skillet first, then transfer to a baking dish, top with cheese and bake.

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