Black-Eyed Pea Dip

We had this tasty dip on New Year’s Day and it’s a keeper!

Black-Eyed Pea Dip

2 TB finely diced onion

14 oz can black eyed peas, rinsed and drained

3 oz light cream cheese

10 slices tamed jalapenos

1 c. grated cheddar cheese

3 TB salsa

Hot sauce, to taste

Preheat oven to 350*. Place peas in medium bowl and partially mash some. Add remaining ingredients and bake 20 minutes or until bubbly.  Stir and serve.

Yield: 6 servings.

Zesty Veggie Dip

I served this at our last get-together and it was a hit.

Zesty Veggie Dip

5 oz container fat free, plain Greek yogurt

.7 oz Italian dressing packet

½ c. chopped green onions

1 c. chopped tomatoes

1 avocado, diced

1 TB lemon juice


Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.


Pimento Cheese

This was delicious!

Pimento Cheese

4 oz cream cheese

½ c. mayo

1 TB Dijon

1 chipotle pepper, diced and 1 TB adobo sauce

½ tsp black pepper

8 oz sharp Cheddar, grated

8 oz Monterey Jack or mozzarella grated

4 oz sliced pimentos, drained


Combine cream cheese, mayo, mustard, adobo and black pepper. Add dill, cheeses and pimentos. After well-combined, refrigerate at least 2 hours before serving.