Black-Eyed Pea Dip
Ingredients
- 1 T butter
- 1 small onion, diced
- 1 T finely chopped pickled jalapenos/ or 1/2 t fresh
- 1/4 t cumin
- 4 oz cream cheese, softened
- 1/3 cup sour cream
- 1 (10 oz) can Rotel, drained
- 1 (15 oz) can Margaret Holmes seasoned black-eye peas, drained
- salt and pepper
- 1/2 cup shredded Mexican or cheddar cheese
Instructions
PREHEAT OVEN 350
Melt butter and saute onions till soft.
Add all except cheese, stir to mix and remove from heat.
Pour into cast-iron skillet or baking dish, top with cheese.
Bake 20 minutes.