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And... it's a touchdown! The gang's all here, and we're ready to serve up some tasty grub. Lucky for us, we've compiled this party recipe collection just in time for the big game!

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Black-Eyed Pea and Ham Dip

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