7-Layer Southern Style Back-Eyed Pea Dip: Delicious Party Food For New Years
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I swear it was just yesterday when I was deciding what to dress up as for halloween. Then, what seems like mere hours ago, I was putting together a menu for a "Friendsgiving" celebration. And now, with moments to spare, December is here. Am I the only one freaking out a bit? I mean, in just one month we'll be ringing in the new year! Time moves too fast, friends. While the holidays approaching at the speed of light certainly overwhelms me, I've gotta admit; I'm pretty excited for the festive shindigs. Not only do I get to spend quality time with friends and family, I also get to create holiday party recipes for my readers and loved ones alike.
Delicious party food gets my heart fluttering every year around this time. I am such a sucker for drool-worthy hors d'oeuvres. From gourmet cheeses to 5-ingredient dips, I love it all. It's quite unfortunate that this year I'll be minding my wedding diet. Yes, that's right. The standard late December through January 1st gorge fest will have to subside.
But I'm not here to bore you with my lack-luster wedding diet. I'm here to tell you about a new recipe I came up with specifically for New Years Day. Why a New Year's Day recipe, you might ask? Well, it's made with the most important New Year's Day ingredient, of course. Black-eyed peas. It's an age old Southern belief that eating Black-eyed peas on January 1st give you good luck for the new year. It may sound a little bogus, but hey, I'm not one to pass up a chance at good luck!
Inspired by 7-layer Mexican bean dip, I chose to change up most of the ingredients to keep it in true Southern tradition. So you know bacon had to show up to the party. Sweet corn had to get in the mix too. Oh, and it wouldn't be Dash of Les fashion unless there was an element of heat. So I leaned on the delightfully spicy and vinegary Tabasco Original Red hot sauce to kick it up a notch.
So enjoy those New Years Day football games with your friends and family while snacking on this crowd-pleasing dip. Even those opposed to black-eyed peas will love it. Easy to make, it's also packed with tons of texture and flavor diversity. A little sweet from the corn, subtly spicy from the Tabasco, and salty from the bacon, this dip is the perfect way to grant all your loved ones good luck for 2015!
7-Layer Southern-Style Black-Eyed Pea Dip
1 (12-16 ounce) package frozen Black-Eyed Peas (or 2 cups canned)
1 cup frozen corn, thawed and warmed
1 (8 ounce) container sour cream
3/4 cup shredded Monterey Jack cheese
1/2 cup cooked bacon, finely chopped
1/2 cup white onion, chopped
1/3 cup green onion, chopped
1/4 cup pickled jalapeños, chopped
1/4 cup vegetable broth
1 tablespoon Tabasco brand Original Hot Sauce, divided
1 tablespoon olive oil
1) Pre-heat oven to 350 degrees.
2) Heat 1 tablespoon olive oil over medium heat. Add the chopped white onions and sauté until softened, about 5 minutes. Add the black-eyed peas, vegetable broth, and a few generous splashes of Tabasco. Cook for 5 minutes over medium heat.
***You can also use 2 cups canned black-eyed peas instead. Just drain and add to the onions, no broth needed.
3) Add the black eyed peas to a food processor and pulse 3-4 times. Pulse more if you'd like them completely smooth. Add the black-eyed peas to the bottom of a 13x9 casserole dish.
4) Spread the cooked corn on top of the black-eyed peas. Push the corn down into the peas, so that the next layer can be easily applied.
5) Mix 1/2 tablespoon Tabasco hot sauce in with the sour cream. Then, spread the sour cream over the corn.
6) Top the sour cream with the shredded Monterey Jack.
7) Place in the oven at 350 degrees for 15 minutes, or until cheese is bubbling. If preparing the dip in advance, place in the fridge with saran wrap and then cook for 25-30 minutes when you're ready to serve it.
8) Remove dip from the oven. Feel free to add a few splashes of Tabasco. Then, top with bacon, then green onions, then pickled jalapeños.
9) Serve with tortilla chips.
***I found several varieties of Tabasco Hot Sauce in the condiment aisle at my local Whole Foods in Venice, California.