New Year's Day Lucky Black-Eyed Peas Dip with Chorizo
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Recipe type: dip
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Creamy cheese, spicy chorizo, hearty black-eyed peas with a hint of smoky cumin make for a filling lucky New Year's Day snack
Ingredients
  • 1 pound chorizo, either in links or packaged
  • 2) 15 ounce cans black-eyed peas, drained and rinsed
  • ½ red onion, chopped
  • 4 ounces roasted green chilies, drained
  • 2-3 cloves garlic, minced
  • ½ bunch cilantro, chopped
  • ½-1 teaspoon cumin (to taste)
  • 4 ounces cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
Instructions
  1. Preheat the oven to 350º.
  2. In a large skillet over medium-high heat, brown the chorizo. If your chorizo came in casings, cut it open and crumble it into smaller pieces as it cooks.
  3. Once the meat has been browned, toss in the onions.
  4. While the chopped onions are softening in the pan, lightly mash the black-eye peas. You don't need to break them all down, just enough that you have a mix of whole and partial black-eyed peas.
  5. When the onions are soft, mix in the green chilies, cumin, garlic and black-eyed peas.
  6. Cook until the beans are heating all the way through and have absorbed the juices from the chorizo.
  7. Stir in the cilantro and remove from the stove.
  8. Mix the black-eyed peas and chorizo with the cheddar and Jack cheese in a shallow, 2-quart baking dish. Why shallow? Better for dipping!
  9. Bake at 350º for 15-20 minutes, or until the cheese is completely melted and the top is starting to get a golden crust.
  10. Garnish with cilantro and serve with tortilla chips.
Notes
For a vegetarian option, substitute soyrizo for chorizo.
Recipe by sarah sprague at https://sarahsprague.com/2011/12/21/new-years-day-lucky-black-eyed-peas-dip-with-chorizo/