Spicy Black-Eyed Pea Dip

Ingredients

• 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
• Cooking spray
• 2 tablespoons chopped fresh cilantro

Preparation

1. 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.
2. 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.
3. Preheat broiler.
4. Place poblano pepper on a foil-lined baking sheet; broil 15 minutes or until blackened and charred, turning occasionally.
5. Reduce oven temperature to 375°.
6. 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.