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Blackeyed Pea Dip
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1
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1
½
Cup Blackeyed peas (fresh cooked or canned)
Small onion, chopped
Teaspoon Bacon drippings
Can of Ro−Tel tomatoes (10 oz.)
Cup Grated sharp cheddar cheese
Salt and pepper, to taste
Saute the onion in the bacon drippings. Mash peas with a potato masher to
break the skins (use a light hand; they should be chunky −− not pureed.)
Combine the peas, sauteed onion, tomatoes and cheese. Over low heat, stir
until cheese is melted and dip is heated through. Season with salt and
pepper, if desired. Makes about 2−½ cups.
Blackeyed Pea Dip
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