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Black-Eyed Pea and Ham Dip

(1 Votes)
MAKES
12 appetizer servings
COOK TIME
15 Min

Everyone in our Test Kitchen went hog wild over our novel Black-Eyed Pea and Ham Dip. This down-home southern recipe knows no boundaries for good taste.

What You'll Need:
  • 1/2 cup diced country ham
  • 2 (15.8-ounce) cans black-eyed peas, rinsed and drained
  • 3/4 cup water
  • 1 large tomato, finely chopped
  • 2 scallions, sliced
  • 1 celery stalk, finely chopped
  • 1/4 cup chopped fresh parsley or 3 teaspoons dried parsley
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons apple cider vinegar
  • Cornbread crackers or round buttery crackers
What To Do:
  1. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Saute ham 3 to 5 minutes, or until lightly browned; stir in black-eyed peas and the water. Reduce heat to medium and simmer 8 minutes, or until liquid is almost evaporated. Partially mash beans with back of a spoon to desired consistency.
     
  2. In a medium bowl, stir together tomato, scallions, celery, parsley, oil, and vinegar.
     
  3. Spoon warm bean mixture into a serving bowl, and top with tomato mixture. Serve with crackers.
Notes

 If you'd like, you can prepare this dip a day ahead, then reheat before serving.

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