December 27, 2023

A new year begins in less than one week. Good luck comes in the form of delicious food, particularly if the food in question is black eye peas. This Creamy Black Eye Pea Dip with southwest flair comes at the perfect time for sharing your kitchen with ones you love.

Symbolism of abundance is evident in the peas themselves, which resemble coins. Green chiles also stand in for paper money, and coins feature again with the tortilla rounds used for dipping. Regardless of the New Year’s good luck connections, this is a very tasty way to celebrate the upcoming holiday.

After you cook the black eye peas to the very tender stage (which can be done the day ahead), all comes together quickly. Serve the warm dip immediately or heat in the oven later. If communal dipping is not your thing, place individual servings in heatproof ramekins.

Garnishes of cilantro leaves and pomegranate seeds brighten the mellow palette of this appetizer. Feel free to improvise with more or less spicy heat.

Although I usually focus on black eye peas for a new year post, occasionally I go for the gold with, for example, cornbread. However you celebrate, eat well and share with love.

Happy New Year to you and yours.

Thanks for reading and enjoying these recipes in 2023.

Michele

Creamy Black Eye Pea Dip

recipe by Michele Humlan, The Good Eats Company

makes about 3 cups

ingredients 

12 ounces frozen black eye peas
¾ cup finely diced sweet onion
1 tablespoon oil, canola or olive
kosher salt
finely ground white pepper
one large garlic clove, zested on microplane grater
1 teaspoon ground cumin
¾ teaspoon chile powder
heat in the form of 2 or more shakes ground chipotle pepper
8 ounces neufchâtel cheese, softened to room temperature
4 ounces canned green chiles
½ cup sour cream
optional garnishes : pomegranate seeds, cilantro leaves
to serve : round tortilla chips

directions

1. Cook black eye peas in boiling water to cover according to package directions, but until very tender when one can be easily smashed with a fork.
2. Drain peas and proceed with recipe; peas may be made one day ahead.
3. In heavy saute pan, heat onion and oil with pinches of kosher salt and white pepper over medium high heat and when mixture begins to sizzle, turn heat to medium and cook, stirring occasionally, until onion is tender, about 8-10 minutes, adjusting heat to keep onion from browning,
4. Add garlic, cumin, chile powder and chipotle if using, and stir about 20 seconds.
5. Divide neufchâtel cheese into several portions and add to the pan, then green chiles.
6. Stir well and add tender black eye peas, using potato masher to break up some of the peas into a paste, leaving many whole for texture.
7. Cook for a total of about 10 minutes for flavors to bloom, stirring well to make uniformly creamy, then add sour cream.
8. Serve immediately while warm.
9. May be made ahead one day and reheated in 350 degree oven or on stovetop, adding a little water or milk to make creamier as mixture will thicken.
10. Serve in large shallow bowl or in individual ramekins, garnishing with pomegranate and cilantro if desired.
11. Pass round torilla chips for dipping.