I promise I’m not purposely holding out on the excitement from the weekend; I have just been super busy and haven’t had a chance to get things together yet. Trying to maintain my normal routine while taking a weekend away has proven to be more difficult than I had hoped but all of the juicy details will be on here soon so keep an eye out!
In the meantime, I have another recipe to share with you that’s perfect for football season. Brandon and I enjoyed it while watching the Aggies almost beat Alabama the weekend before last. Grrr…
Anyway, I know a lot of families traditionally cook black eyed peas for New Years because they’re supposed to bring you good luck and all that jazz. Yeah, my family never did that.
Still, I find myself intrigued by black eyed peas and occasionally try to experiment with new recipes that feature them. Last year, I made Hoppin’ John for New Years for the first time and we both loved it. With Hoppin’ John and football season in mind, I thought to create a dip using similar flavors and it turned out to be a hit.
It was surprisingly tasty and filling. Plus, it’s full of healthy protein from the black eyed peas and Greek yogurt. It’s basically guilt-free.
Pair it with tortilla chips and a cold beer and you’ll be set for kickoff!
Black Eyed Pea Dip
- 1 cup dried black eyed peas, soaked overnight (yields 3 cups cooked)
- 6 ounces (3/4 cup) plain nonfat Greek yogurt
- 1/4 cup mild salsa
- 2 teaspoons Sriracha, or other hot sauce
- 2 jalapenos, seeded and diced
- 2 tomatoes, seeded and diced
- 6 green onions, diced
- 1 cup corn kernels, fresh or frozen
- 1 and 1/2 cups shredded monterrey jack cheese, or cheddar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Makes approximately 6 servings
Drain and rinse black eyed peas then place in a medium size saucepan with just enough water to cover them. Simmer on low for thirty minutes.
Next, Preheat oven to 350°F. Once black eyed peas are tender, drain excess liquid and place into a large bowl. Mash peas with a fork until a slightly chunky texture is achieved.
Add the rest of the ingredients and stir well to combine.
In a greased 9 x 9” baking dish, spread the dip out until it is evenly distributed. Bake in preheated oven for 45 minutes, until the top is light golden brown.
Serve warm with your favorite chips and dig in!
The back eyed peas and yogurt give this dip plenty of substance while the salsa and Sriracha kick the flavor up a few notches. Oh, and we can’t forget about the crunchy corn and gooey cheese.
By the way, did you notice my hand model?
Brandon was kind enough to assist me with my shoot before the game.
Actually, it was as the game was starting and he was still patient enough to pause it and help me out. Isn’t he the sweetest?
Oh, and thank you for the birthday wishes yesterday! It was one of the best I’ve ever had.
Do you eat black eyed peas for New Years? What’s your favorite black eyed pea recipe?