Black-Eyed Pea Dip, 12/30 - KATV - Breaking News, Weather and Razorback Sports

Black-Eyed Pea Dip, 12/30

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Black-Eyed Pea Dip
4 jalapeno chilis, chopped
1 small onion, finely chopped
1 cup (2 sticks) butter
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
3 (16-oz) cans black-eyed peas, drained
3 dashes of hot sauce
Salt & pepper to taste
2 cups (8 oz.) shredded sharp Cheddar cheese

Saute the jalapeno chilis and onion in 1/2 cup of the butter in a causepan until the onion is translucent. Add the remaining 1/2 cup butter and the garli, cumin and coriander. Cook until the butter melts. Add two cans of the epas and mash with a potato masher. Stir in the remaining cans of peas, the hot sauce, salt and pepper. Add the cheese and heat until the cheese melts, stirring to mix well. Seve hot with corn bread or corn chips.

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  • Marc Haynes' Loaded Creamed Potatoes

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    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
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    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
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