Hot Black-eyed Pea Dip

Brian isn't a big fan of Black-eyed peas. The musical group or the food. Brian didn't grow up in Texas or the South, so he never heard about the superstition to eat them on New Years for good luck. My grandfather (from the northern Midwest) didn't like them either and my grandmother used to sneak them into his food so he'd get his good luck.

I tried Texas Caviar one year for New Year's, he ate it but later said "eh."

I saw this recipe from the Pioneer Woman. Anything with melted cheese has to be good, and Brian love dip.  I altered it slightly, and he said he liked it. I thought it was good, but because I was worried about the heat, I omitted the hot sauce, used fresh jalepeno, mild salsa. It could have used a little more heat. Just a bit.

Here's the version I made:

Hot Black-eyed Pea Dip

1 can (14-ounce) Can Black-eyed Peas
1/4 cup Onion, finely chopped
1/4 cup Sour Cream
2 teaspoons finely chopped fresh Jalapeno (or more to taste)
1/2 bell pepper, finely chopped
1 cup Grated Sharp White Cheddar Cheese
3 Tablespoons Salsa
Salt, chili powder, and Black Pepper To Taste

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips

Brian grilled salmon on top of a spinach salad to go along with it. It was too nice of weather yesterday to not fire up the grill.

Happy New Year!