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Ingredientes
- 1 1/4 c. dry black-eyed peas
- 2 garlic cloves, sliced
- 1 (3 ounce.) pkg. cream cheese, room temperature
- 1 teaspoon cayenne pepper
- 1 teaspoon chili pwdr
- 1 1/2 c. shredded Cheddar cheese (about 6 ounce.)
- 1 bunch green onions (sliced thin)
- Tortilla chips
- Can use can peas
Direcciones
- Place peas in heavy saucepan. Add in water to cover peas by 2 inches. Let stand 30 min. Drain. Add in water to cover peas 2 inches. Salt water. Add in 1 garlic clove. Boil till peas are very tender (add in more water if needed). Cook about 1 hour.
- Transfer peas to processor. Process till smooth. Add in remaining garlic clove, next 3 ingredients. Process till smooth. Season to taste with salt and pepper. Transfer to 8 inch pie plate or possibly quiche dish. Preheat oven to 400 degrees. Top dip with Cheddar. Bake till dip is heated through and cheese bubbles about 20 min. Sprinkle dip with green onions. Serve with tortilla chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 189 | 74% |
| Total Fat 21.56g | 27% |
| Saturated Fat 13.08g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 342mg | 14% |
| Potassium 164mg | 5% |
| Total Carbs 4.21g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.57g | 1% |
| Protein 12.47g | 20% |
