Trisha Yearwood's Kim's Black-Eyed Pea Dip
Try This Delicious Appetizer
Trisha Yearwood is a self-professed "chick singer who cooks" with two best-selling cookbooks and a Food Network TV show to her name, as well as albums full of hit country music songs. The Georgia native appeared on "Good Morning America" to share the recipe for her "Kim’s Black-Eyed Pea Dip." Try it in your kitchen today!
Three 15-ounce cans black-eyed peas, drained
1/2 cup finely chopped canned pickled jalapenos, plus 3 tablespoons of the juice
10 ounces sharp Cheddar, grated
1/2 stick (4 tablespoons) unsalted butter, softened
1 medium sweet onion, finely chopped
1/2 teaspoon garlic powder
Salt and freshly ground pepper
Corn chips, for serving
In a stand mixer or large mixing bowl, mix together the peas, jalapenos, pickling juice, Cheddar, butter, onion and garlic powder until blended. Season with salt and pepper. Transfer to a medium slow cooker and cook on high until warm. Turn to low heat to keep warm for serving. Serve with corn chips.
Cook's Note: You can also spread the dip into an 8-by-10-inch baking dish and warm it in a 375-degree F oven for 7 to 8 minutes before serving.
Reprinted from the book "Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood." Copyright 2008. Photographs copyright 2008 by Ben Fink. Published by Clarkson Potter/Publishers.
This recipe was styled by chef Karen Pickus for "Good Morning America."
Main Ingredients: black-eyed peas, cheese, butter, jalapenos