Happy New Year everyone! Hope everyone’s new year is off to a good start so far. Keeping with the whole having black-eyed peas for New Years is the reason for this recipe. Ok, yes I was supposed to post it BEFORE New Year’s but life happens and I am doing it now.

This recipe was adapted from one of my favorites, Ree Drummond, The Pioneer Woman. Her recipe was Zannie’s Black-Eyed Pea Dip. Click the link if you want to see the original.

I didn’t have all the exact ingredients so I changed it up a bit. It was delicious, yes, was. My husband and I devoured it. So delicious! So spicy! So darn good!

Feel free to change the ingredients around, I did! So hopefully even though we didn’t have this exactly on New Year’s, I hope it brings good luck

INGREDIENTS:

1 can (about 14 ounces) Black-Eyed Peas

½ medium Vidalia onion, chopped fine

3 cloves garlic, chopped fine

¼ cup light sour cream

1 cup grated Habanero Cheddar Cheese (I used Cabot, it was in the house)

3 tablespoons salsa (any kind)

salt & pepper to taste

Tortilla chips (I used Trader Joe’s Quinoa & Black Bean tortilla chips)

DIRECTIONS:

1. Preheat oven to 350º
2. Drain and rinse can of black beans. Put in large bowl and mash with a fork but leave some whole.
3. Add rest of ingredients. Stir to combine.
4. Spread into a 1¼-1½ quart baking dish.
5. Bake for 20-30 minutes until bubbly and hot. (I baked for 30 minutes)
6. Serve with tortilla chips!