Black-Eyed Pea Jalapeno Cheddar Spread
Black-Eyed Pea Jalapeno Cheddar Spread
I love a cheese-and-cracker situation. I love a bean dip. This spread marries the two for the perfect afternoon snack. I smear this on Triscuits for a satisfying creamy, spicy, crunchy, bite. It is also pretty darn good scooped up with some raw veggies like carrot, bell pepper, or celery if that’s your thing. A batch will last in the fridge for about a week.
Makes: about 2½ cups
Prep time:
Total time:
Ingredients:
- 1 (15.5-ounce) can black-eyed peas, drained and rinsed
- 4 ounces cream cheese, softened
- 3 tablespoons brine from pickled jalapenos
- ½ teaspoon garlic powder
- ½ teaspoons smoked paprika
- ¼ teaspoon onion powder
- 2 generous tablespoons pickled jalapenos
- 4 ounces sharp cheddar cheese, shredded
- Salt and pepper to taste
Directions:
- In the bowl of a food processor, combine black-eyed peas, cream cheese, jalapeno brine, garlic powder, smoked paprika, and onion powder. Blend until smooth and creamy.
- Add jalapenos and cheddar, pulse several times to combine. Adjust seasoning to taste with salt and pepper.
- Refrigerate for at least 30 minutes to blend flavors before serving.
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