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Hot cheddar-topped black-eyed pea skillet dip

Almost everything tastes better when baked in a skillet, I’ve found…even dip. It may all be in my mind, I’m not sure, but this cheesy, hot black-eyed pea dip takes on more flavor and texture when I bake it in a cast iron skillet.

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Because down in the South we make sure we eat black-eyed peas and greens on New Year’s Day, this dip fits in perfectly, killing two birds with one stone, as the saying goes. The tender peas are combined with cheeses and slivers of turnip greens and baked in the oven to create a dip that you and your guests will happily dig into with fresh, crisp tortilla chips.

Try it out as you celebrate the new year!

Mama Steph’s hot cheddar-topped black-eyed pea dip

Ingredients

2 TBS olive oil
1/2 small white onion, minced
2 cloves garlic, minced
1 to 1 1/2 cups slivered fresh turnip green leaves
1 medium-sized jalapeno pepper, minced
2 cans of black-eyed peas, drained and rinsed (or three cups, cooked and drained)
1 1/2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes
Hot sauce and salt and pepper, to taste

Method:

1. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Add onions and jalapenos, and saute until onion is translucent.
2. Add minced garlic and turnip greens, and saute for 3 or 4 more minutes.
3. Add the blackeyed peas, and smash roughly.
4. Add the cream cheese and a cup shredded cheddar, and stir until everything is melted and creamy. Taste, and add hot sauce and salt and pepper to taste.
5. Top with remaining shredded cheddar, and place in 350 degree oven until cheese is melty and beginning to turn golden-brown.

Serve this dip with fresh tortilla chips, and add salsa and sour cream, if desired.

Happy New Year, my friends!

You might also like my blackeyed pea-sausage soup!

Copyright 2016 Stephanie Hill-Frazier. All rights reserved.

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