Cheesy Black Eyed Pea Dip
Shhhh, this recipe uses Velveeta (for a very good reason). It melts better than any "cheese" you've ever tried and it provides a wonderful, creamy base for this Mexican-style dip!
Foto: RecipeGirlIngredients
8 servings
- ½ cup (1 stick) unsalted butter
- ½ medium onion, (chopped)
- 16 ounces Mexican-style Velveeta ((use regular if you can't find Mexican))
- Two 15-ounce cans black-eyed peas, (rinsed and drained)
- 2 medium jalapeño peppers ((seeded, ribs removed and diced))
- One 4-ounce can chopped green chiles, (drained)
- 1 bunch green onions (chopped)
- ½ teaspoon garlic salt
Steps
In a medium saucepan, melt the butter over medium heat. Add the onion and sauté until golden brown.
Turn the heat to low, add the cheese and stir until melted. Add the peas, peppers, chiles, green onion and garlic salt. Continue to cook for 5 minutes, stirring constantly.
Pour into a crock or a warming dish and serve hot with chips.
Nutrition Facts
Macronutrients
Calories321
Source: RecipeGirl
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