Good Luck Black Eyed Pea Dip Recipes

Steps:

• 1. Mash the Black Eyed Peas with a fork, leave some of them whole.
• 2. Add remaining ingredients and mix.
• 3. Spread into a baking dish and bake for 30 minutes at 300 degrees.
• 4. Eat with tortilla chips, crackers, and/or veggies.
• ***you can use Rotel in place of the diced tomatoes & chilies if it's available where you are. You can also used the canned BEP & Jalapeno's mixed if they're available.***.

Steps:

• Put all ingredients in your food processor, and blend until smooth.
• Refrigerate at least 8 hours to allow for the flavors to meld.
• Serve with pita chips or fresh veggies.

Steps:

• Combine the peas and tomatoes in a saucepan and set over low heat.
• Cut the Velveeta into 1-inch hunks and add to the pan. Cook, stirring occasionally, until the Velveeta melts. This is a slow process -- for the first 10 minutes, it looks as if it will never happen. But don't be tempted to turn up the heat, as the mixture burns easily. (Trust me on this.).
• Remove from heat and serve. The mixture may seem thin at first, but it thickens well over time, and as it is reheated. Serve with tortilla chips or scoop-shaped corn chips.
• Eventually the dip gets so thick that chips break as you scoop it, so add a little of the reserved tomato liquid, if needed.

Steps:

• Put 3.5 cups of the peas in a blender or food processor with onion, garlic, chilies and jalapeño, and blend.
• Heat butter and cheddar pieces over slow heat until both are melted. (If they don't blend together well after melting, that's okay).
• Add the butter/cheddar mixture to the pea mixture, and stir or process until blended.
• Add the remaining whole peas, and chill.
• Serve slightly warm with your favorite chips.

Steps:

• Place peas in heavy medium saucepan. Add enough water to saucepan to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas by 2 inches. Generously salt water. Stir in 1 garlic clove. Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
• Using slotted spoon, transfer peas to processor. Process until smooth. Add remaining garlic clove and next 3 ingredients. Pulse until smooth. Season to taste with salt and pepper. Transfer dip to 8-inch-diameter pie plate or quiche dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Top dip with cheddar. Bake until dip is heated through and cheese bubbles, about 20 minutes. Sprinkle dip with green onions and serve with tortilla chips.