Beyond Rice and Tofu

Originally I came up with this recipe for New Year’s Day but I think it would be a great anytime appetizer. And well, there is a big appetizer “holiday” coming up, you know. It’s called the Super Bowl! And it’s only two weeks away.

We don’t “celebrate” the Super Bowl but I think this would be a great addition to anyone’s lineup this year. And of course this makes a great New Year’s Day “good luck” dish too, since it contains black-eyed peas. (Which is how this recipe originally came about, I was looking for a new way to eat our New Year’s Day black-eyed peas.) I think pinto beans would also be great and even more “New Mexican”!

New Mexican Bean Dip

Inspired by Pioneer Woman

1 – 14 oz can of black-eyed peas, drained and rinsed *

1 small onion, diced

1/4 cup roasted and diced green chile

1/4 cup sour cream

1 tsp ground cumin

1/2 tsp garlic powder

1/4 tsp salt

1/8 tsp pepper

1 cup shredded Monterey jack cheese

chopped tomato and cilantro for garnish

Preheat oven to 350 degrees. Place beans in a mixing bowl and mash lightly with a fork. Stir in the onion and green chile. Add sour cream, cumin, garlic powder, salt and pepper and cheese. Mix well. Spread into 8″ square baking dish and bake for 20 minutes or until bubbly and beginning to brown on top. Top with chopped tomato and cilantro. Serve with tortilla chips.

Notes:

* Any kind of beans would work; pinto beans would be especially New Mexican!