This Spicy Black-Eyed Pea Dip is like a Southern-style hummus; serve with bread toasts, crackers, pita bread, or cut-up veggies. The dip is delicious served warm. To do some of the work ahead, prepare the recipe through step four, but combine all of the ingredients and bake the dip just before serving. It's also nice as a sandwich spread.
1 1/2 cups dried black-eyed peas
4 cups fat-free, low-sodium chicken broth
1/2 cup diced onion
4 garlic cloves, crushed and divided
1 poblano pepper (about 4 ounces)
1/4 teaspoon kosher salt
1 (8-ounce) container reduced-fat sour cream
1/3 cup chopped green onions
2 tablespoons chopped fresh cilantro
How to Make It
Sort and wash peas; place in a medium bowl. Cover with water to 2 inches above peas; cover and let stand 8 hours. Drain peas.
Combine peas, broth, onion, and 2 garlic cloves in a large saucepan; bring to a boil. Partially cover, reduce heat, and simmer 1 hour or until tender. Drain.
Place poblano pepper on a foil-lined baking sheet; broil 15 minutes or until blackened and charred, turning occasionally.
Reduce oven temperature to 375°.
Place pepper in a zip-top heavy-duty plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in pepper; discard seeds and stem. Coarsely chop pepper. Combine remaining 2 garlic cloves, pea mixture, pepper, and salt in a food processor; process until smooth. Add sour cream; process until blended. Stir in green onions. Spoon mixture into a 9-inch pie plate or shallow 1-quart baking dish coated with cooking spray. Bake at 375° for 15 minutes or until thoroughly heated. Sprinkle with cilantro.