It's almost the new year! And I'm pretty sure we are all ready to say hellooooo 2021.
Growing up as a young kid, we always visited my dad's side of the family on New Years Day, and every single year we had to at least have one bite of black eyed peas. (They're considered good luck, in case you didn't know.)
But I'll be honest, this isn't a tradition I carried on into my adult life. (Gasp, I know.) Maybe I've had like 15 years of bad luck and didn't even know it.
I've also learned over the years that there are a lot of people who REALLY don't like black eyed peas. Because of this, I'm pretty excited to share this recipe with you today.
If you want to please your New Years superstition AND also bring out a delicious and tasty side dish that everyone is sure to like, this fits the bill.
This recipe comes straight from the Southern Cooking for Company Cookbook that is available in the online store, so be sure to grab a copy. This cookbook has many other delicious recipes for entertaining as well! You can purchase it here.
Be sure and check out the notes section following the recipe for tips and suggestions that really make this dip shine!
Hot Black-Eyed Pea and Artichoke Dip
Southern Cooking for Company Cookbook
2 Tbsp Unsalted Butter
1 Medium Yellow Onion, Diced
1 16oz Can Black Eyed Peas Rinsed & Drained (Can also use 1.5 cups fresh or Frozen black eyed peas)
1 (14oz) can or jar of artichoke hearts drained and chopped.
2 Tablespoons Fresh Grated Parmesan Cheese
1/2 Cup Sour Cream
1/2 Cup Mayonnaise (not Miracle Whip)
1 (.4 ounce) Envelope Buttermilk Ranch Salad Dressing Mix
1 Cup Shredded Mozzarella Cheese (suggest using fresh shredded and not pre-shredded)
Tortilla Chips or Pita Chips for Serving
Preheat oven to 350 degrees.
Grease a shallow 2 quart baking dish and set aside.
Melt the butter in a large skillet over medium heat.
Add the diced onion and cook until translucent.
Add the peas, artichoke hearts, parmesan cheese, sour cream, mayo, dressing mix and mozzarella cheese and mix well. Season with salt and pepper.
Pour into your greased baking dish and bake for 30 minutes.
Garnish with chopped parsley for color, if desired, and serve with tortilla or pita chips!
A few of our suggestions for this recipe, straight from Mockingbird!
- We love to cut out additives when possible for healthier eating. So, instead of using store bought ranch mix, we sometimes make our own using this recipe from the Cookie Rookie. Try it out if you want a good homemade dry ranch mix.
- Use a block of mozzarella and shred it fresh, rather than purchasing pre shredded. Often times pre-shredded cheese is coated to prevent sticking in the package, and it doesn't melt quite right.
- For some extra flavor, add some minced garlic at Step 4.
- For a more elegant presentation and yummy alternative, serve this dip with baguette coins instead of chips!
- We suggest using fresh or frozen black eyed peas rather than canned.