Wednesday, January 2, 2008

New Year's Day Black-eyed Pea Dip

In Texas (& the South) you must eat at least a spoonful of Black Eye Peas on New Year's Day. Here is a dip that I adapted from a recipe at All Recipes.

2 (15.5 ounce) cans black-eyed peas, drained and rinsed
1 can Rotel, drained

1/4 cup red onion, finely diced
8 fluid ounces Italian dressing (used Wishbone)

In the food processor, blend the black-eyed peas (reserve 1/2 cup of peas), Rotel, sweet onion, Italian dressing to a dip consistency. Fold in the reserved peas and chill for at least 2 hours before serving. Serve with Fritos.

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