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Friday, January 1, 2010

easy cheesy black-eyed peasy

Well, here we are. Another New Year's Day. We started this blog a year ago with lists of our resolutions. Some, we were able to check off, and some will be added the list for 2010. I suppose that's the way it goes. (Pretty profound, huh?)

Anyway, let's get down to business. (I've never been one for nostalgia or for waxing poetic.) It's New Year's Day. Time to eat black-eyed peas and watch bowl games.

Cheesy Black-Eyed Pea Dip

approximately 16 oz Velveeta
1 can black-eyed peas, drained
1 small can green chilies, not drained
½ onion, diced (OR 3-4 green onions, sliced, depending on what's in the fridge)
4-5 dashes of Louisiana hot sauce
salt & pepper

If you are using a white or yellow onion, go ahead and sauté it in a little butter over medium heat until the onion is translucent. If you’re using green onions, don’t worry about it.

Cut the Velveeta into large cubes. (This will facilitate the melting process.)

Dump the "cheese" into a microwave-safe bowl, and then dump everything else in the bowl, too.

Heat in the microwave until melted and well-combined. The best way to do this is to heat for a minute, stir, heat for a minute, stir, and so on.

Serve with Fritos.

**I did not use the microwave this morning. I did it the way the pioneers did, in the top of a double boiler. (Kaytie gave me an old-school aluminum double boiler for Christmas, and I was excited to try it out. She also gave me some pink Himalayan salt, which comes in large rocks that have to be scraped on a tiny grater. She’s so cool.)

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