We spent the weekend with friends at their wonderful home outside of Paso Robles. It was a painting weekend for a group of artists that painted at the nearby Mission San Antonio de Padua, which like most of the missions in California, is in much need of renovation. This is a view from my the porch at my friend’s home.
We made some hors d’oeuvres for the artists in the late afternoon. We made this great and easy black eye pea dip.
Black Eyed Pea Dip
14 oz Can Black-eyed Peas
1/4 whole Onion, Chopped Fine
1/4 cup Sour Cream
8 slices Jarred Jalapeños
1 cup Grated Sharp Cheddar Cheese
3 Tbs Salsa
Hot Sauce, to taste
Salt And Black Pepper To Taste
Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
Add all other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
*Note: if you have them available, you can use the canned black-eyed peas and jalapeños (they’re canned together.) If you do this, you can omit the extra jalapeños.