Black Eyed Pea and Spinach Dip Wednesday, December 30, 2009


4 or 5 slices of hog jowl bacon, cubed
1 10 oz pkg chopped spinach, thawed and squeezed dry
2 15 oz cans black eyed peas
1 medium onion chopped
1 10 oz can tomatoes with green chilies
1/4 tsp garlic powder
3/4 lb process cheese (like Cheezy Does it)
hot sauce to taste


In a heavy sauce pan, fry bacon until crisp. Add peas, spinach, onion, tomatoes and garlic powder. Bring to a boil, reduce heat and simmer about 10 minutes. Drain, reserving liquid. Place the cubed cheese and pea mixture into a food processor with the metal blade and blend. Add enough of the liquid (3 or 4 TBSP) of the cooking liquid to get a good dip consistency. Add hot sauce to taste. Serve hot with tortilla chips.


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