Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Here's to good luck for the year! For a more casual presentation, place black-eyed pea mixture in a bowl, garnish with sour cream, and serve with scoop-style tortilla chips.

Camille Warlick, Merigold, Mississippi
Recipe by Southern Living December 2008

Gallery

Credit: Jennifer Davick; Styling: Melanie Clarke

Recipe Summary test

prep:
15 mins
chill:
1 day
total:
1 day
Yield:
Makes 15 appetizer servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.

    Advertisement
  • Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.

  • *2 1/4 tsp. finely chopped pickled jalapeño peppers may be substituted.

  • Note: For testing purposes only, we used Bush's Blackeye Peas.

Advertisement