Refried Black-Eyed Peas Dip (A New Year’s Good-Luck Tradition)
A warm, smoky black-eyed peas dip seasoned with chipotle and green chilies, finished with melted cheddar. A simple New Year’s Day appetizer meant for sharing.
12
servings
Ingredients
- 1 15.5 oz can (439 g) jalapeno black-eyed peas
- 1 tablespoon vegetable oil
- 1-2 cloves garlic, chopped
- 5-6 tablespoons reserved liquid from peas
- 2 teaspoons chipotle powder
- 3-5 drops Hot Sauce
- 2 tablespoons salsa
- 2 tablespoons green chiles, chopped
- ½ teaspoon table or sea salt
- 1 ½ cup (180 g) shredded medium Cheddar Cheese - smoked Cheddar is even better if you can find it
Instructions
- Drain the peas: Drain black-eyed peas, reserving the liquid.
- Sauté the garlic: Heat oil in a medium skillet and sauté garlic until fragrant.
- Mash and heat: Add peas and mash with a fork, adding reserved liquid as needed.ing to my husband, who IS a native Texan) and stir to melt just before serving.
- Season: Stir in chipotle powder, hot sauce, salsa, green chilies, and salt. Heat thoroughly.
- Finish with cheese: Stir in shredded cheese just before serving until melted.
- Serve: Serve hot with tortilla chips or flatbread.
Nutritional Information
Serving: 1 | Calories: 70kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 217mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg