There was a call-to-arms on Thursday afternoon when my mom called to inform me that we were having a party for my Mema's 86th birthday this Saturday. We were doing a simple meal - chili and finger foods. I knew I needed to leap into action and come up with a new appetizer to introduce to everyone. My relatives would be more than willing to serve as guinea pigs for this experiment. I raked through my cookbooks and the internet. I finally settled on this recipe from Johnnie Gabriel's Second Helpings, copyright 2010. It did not disappoint.
Black-Eyed Pea Spread
1 large Vidalia onion, chopped
2 tbsp. butter
1/2 c. sour cream
1/2 c. mayonnaise
1 envelope Ranch dressing mix
1 (16 oz.) can black-eyed peas
1 (16 oz.) can black beans, drained and rinsed
1 (14 oz.) can artichokes, drained and chopped
2 c. shredded mozzarella cheese
Saute onions in butter until tender. In a bowl, combine sour cream, mayonnaise, and dressing mix. Fold in peas, beans, and artichokes. Add in the sauted onions and mix well. Spoon into a greased round baking dish. Bake at 350 degrees for 20-25 minutes. Sprinkle with cheese and bake for 10 minutes.
I chopped the onions and sauted in butter until they were soft and translucent. I set them aside to cool a little while I prepared the rest of the dish.
In a large mixing bowl, I combined the mayonnaise, sour cream, and ranch dressing mix.
Even though the recipe did not call for the black-eyed peas to be rinsed and drained, I did so anyway. Added them to the dressing mixture.
I rinsed and drained the black beans and added them to the bowl.
Next, I drained and chopped a can of artichokes. These artichokes were packed in water. They were not the seasoned kind.
I added the sauted onions to the top of the pile. I also to the liberty to add a sprinkling of black pepper and garlic salt. I'll just say that's optional since it wasn't in the original recipe.
Ready for the oven!
The cheese has been added and this baby is ready for dipping!
If you like this recipe, you may want to try my Black-Eyed Pea Dip.