RECIPE AND PHOTO SUBMITTED BY Rina Castillo Trochman
Black-eyed peas dip
Ingredients
1 14 ounce can of black eye peas drained and mashed
1/2 small onion
3 strips if bacon
4 ounces of sour cream
1 whole fresh jalapeño or 10 pickled slices,minced fine
1 cup shredded cheese. I prefer Mexican
1 teaspoon Cajun or Creole seasoning
7 ounces of salsa. I prefer Herdez
Directions
Cut bacon into thin slices and cook until crispy. One bacon is crunchy take out and drain on paper towel. Remove excess oil but leave enough to coat the skillet lightly. Add onions and jalapeño and cook until onions are tender. In a 8×8 pan add the beans, bacon, and onion mix. Add the remainder ingredients and mix thoroughly. Bake for 30 minutes uncovered on 350.
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