Black-eye Pea Dip

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 2-15 oz cans Black Eye Peas, drained

or

• 4 cups Black Eye Peas, cooked
• 1-6 oz can tomato Paste
• 1 Sweet Onion, medium size, peeled
• 1 Jalapeño pepper, stem removed
• 1 tsp cilantro, dried
• 2 tsp chili powder
• 2 tsp cumin
• 1 large or 2 medium size garlic cloves, peeled
• 6 tbsp lemon juice

[edit] Directions

• Put all of the ingredients in a high-speed blender container, cover, and blend until smooth.

• If the dip is too thick for the desired use, add a little water and mix thoroughly.

• The left over black-eye pea dip can be stored in a tightly sealed container in the refrigerator for two to three days.

Suggested Uses:

• This recipe may be used as a filling for celery sticks or a dip for raw vegetable pieces. We usually make more than we need for our initial serving so that there will be some left over in the refrigerator for a snack.

• We enjoy it on our baked potatoes; or diluted slightly with water, we add this black eye pea dip to a large tossed salad with chunks of baked Potato for a “one-bowl” meal.

• You may find other uses for this delicious, versatile dip.

[edit] Other Links

[edit] See also