Black-Eyed Pea and Ham Dip
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.
Makes: 12 appetizer servings
What You'll Need:
cup diced country ham
2 (15.8-ounce) cans black-eyed peas, rinsed and drained
1 large tomato, finely chopped
2 scallions, sliced
1 celery stalk, finely chopped
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:
- 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.
- In a medium bowl, stir together tomato, scallions, celery, parsley, oil, and vinegar.
- Spoon warm bean mixture into a serving bowl, and top with tomato mixture. Serve with crackers.
If you'd like, you can prepare this dip a day ahead, then reheat before serving.
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