THE SL KITCHEN
PROPSTYLING:^ CHRISTIN
A^ LANE;^
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INABELL
STAMOSFEBRUARY 2019 / SOUTHERNLIVING.COM
112WHAT CAN I BRING?Make Your Famous Dip!
This cheesy appetizer will be the talk of
the Super Bowl gathering
PHOTOGRAPH BY ANTONIS ACHILLEOS | RECIPE BY PAM LOLLEYCreamy Southwest
Black-Eyed Pea Dip
ACTIVE 15 MIN. - TOTAL 1 HOUR
SERVES 12|1 (8-oz.) pkg. cream cheese, softened
2 (15-oz.) cans black-eyed peas,
rinsed, drained, and divided
1 1 ⁄^2 Tbsp. fresh lime juice, divided
1 tsp. hot sauce
1 ⁄ 2 tsp. kosher salt, divided
1 cup diced ham
1 ⁄ 4 cup finely chopped scallions
1 ⁄ 4 cup finely chopped roasted
red bell pepper
1 (8-oz.) block Monterey Jack cheese,
shredded and divided
2 (4-oz.) fresh tomatoes, chopped
(about 1 cup)
2 Tbsp. finely chopped fresh cilantro
1 Tbsp. olive oil
1 Tbsp. minced fresh jalapeño
Tortilla chips- Preheat oven to 375°F. Process
cream cheese, 1 cup black-eyed peas,
(^1) ⁄ (^2) tablespoon lime juice, hot sauce, and
(^1) ⁄ (^4) teaspoon salt in a food processor until
creamy and smooth (about 1 minute).
Place mixture in a large bowl.
- Stir remaining black-eyed peas, diced
ham, scallions, bell pepper, and 4 ounces
Monterey Jack cheese (1 cup) into cream
cheese mixture. Spread mixture into a
lightly greased 2-quart baking dish. Sprinkle
with remaining 4 ounces cheese. - Bake, covered with aluminum foil, in
preheated oven 20 minutes. Remove foil,
and bake for 10 to 15 more minutes or until
hot and bubbly. Let stand 10 minutes. - Stir together tomatoes, cilantro, olive
oil, jalapeño, remaining 1 tablespoon lime
juice, and remaining^1 ⁄ 4 teaspoon salt in a
small bowl. Top black-eyed pea dip with
tomato mixture using a slotted spoon.
Serve with tortilla chips. Â
MAKE IT
AHEAD
Prepare through Step 2
(omit preheat); chill
overnight. Let stand at room
temperature 30 minutes
before baking; add 10
minutes to covered
bake time.