VEGAN BLACK-EYED PEA DIP
Enjoy this Easy Vegan Black-Eyed Pea Dip with tortilla chips and bring some cheesy goodness to your day, and maybe even a little luck!
Provided by Marly McMillen
Categories Appetizer
Time 30m
Number Of Ingredients 5
Steps:
- Heat your oven to 350°F/175°C.
- Place the blackeye peas in a casserole dish and use a fork to mash up most of it (not all).
- Add the minced onions, vegan sour cream, and salsa. Add half the vegan cheddar shreds. Stir to combine.
- Top with remaining vegan cheddar shreds.
- Bake for 20 to 25 minutes, until the cheese melts.
Nutrition Facts : Calories 144 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Sodium 203 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
BLACK-EYED PEA DIP
Provided by Tammy Randerman
Categories Condiment/Spread Bean Cheese Bake Super Bowl Summer Bon Appétit Texas
Yield Serves 6
Number Of Ingredients 7
Steps:
- Place peas in heavy medium saucepan. Add enough water to saucepan to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas by 2 inches. Generously salt water. Stir in 1 garlic clove. Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
- Using slotted spoon, transfer peas to processor. Process until smooth. Add remaining garlic clove and next 3 ingredients. Pulse until smooth. Season to taste with salt and pepper. Transfer dip to 8-inch-diameter pie plate or quiche dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Top dip with cheddar. Bake until dip is heated through and cheese bubbles, about 20 minutes. Sprinkle dip with green onions and serve with tortilla chips.
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