Zannie is my sister.
Well, she’s not really my sister. But she’s the mother of my two sweet nephews—we had our first babies at the same time—and she’ll always be a sister to me. When I was big and enormous and pregnant with my second child, we spent a summer together and she’d bring me cokes on ice because I couldn’t get off the couch.
I love you forever, Zannie.
This is a scrumptious recipe Zannie shared with me once—a delicious black-eyed pea dip that’s warm, not cold, which ushers in all sorts of interesting texture and flavor. Try it for your New Year’s gathering today or tomorrow. It really is yummy.
- 1 can (14-ounce) Can Black-eyed Peas
- ¼ whole Onion, Chopped Fine
- ¼ cups Sour Cream
- 8 slices Jarred Jalapenos
- 1 cup Grated Sharp Cheddar Cheese
- 3 Tablespoons Salsa
- Hot Sauce, to taste
- Salt 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!
*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they’re canned together.) If you do this, you can omit the extra jalapenos.
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