I am actually writing this post on January 2, 2022.   I always make a new black-eyed pea appetizer for the current New Year’s and then use it as a post for the following year’s holiday.   I’ve done that for a number of years (see the end of the post for other recipes).

As I conjecture as to what 2022 had in store for use all and IF we can be optimistic about 2023, I am feeling very nostalgic for holidays past.   Our 2021 Christmas celebration was the best yet (just because we could spend it with family).

Here’s a future tense toast:  Let’s always look forward, learn from the past, and enjoy the present.

Southwest New Year’s Black-Eyed Pea Dip

Based on recipe found here.

Start your new year with this spicy dip.

Ingredients

• 1 (8 oz.) pkg. Neufchâtel cheese, softened
• 2 (15 oz.) cans black-eyed peas, rinsed and drained
• 1 1/2 T. fresh lime juice, divided
• 1 t. hot sauce
• 1/2 t. kosher salt, divided
• 1 c. diced smoked ham
• 1/2 c. finely chopped green onions, white parts (save the green parts and put in the salsa)
• 8 oz. shredded Monterey Jack cheese
• 1/8 c. plus 1 T. minced pickled jalapenos, divided
• 2 fresh tomatoes, chopped (about 1 cup)
• 2 T. fresh cilantro, chopped
• 1 T. olive oil

Instructions

1. Preheat oven to 375°F. Process cream cheese, 1 cup black-eyed peas, 1⁄2 tablespoon lime juice, hot sauce, and 1⁄4 teaspoon salt in a food processor until creamy and smooth (about 1 minute). Place mixture in a large bowl.
2. Stir remaining black-eyed peas, diced ham, scallions, 1/8 c jalapenos, and 4 ounces Monterey Jack cheese (1 cup) into cream cheese mixture. Spread mixture into a lightly greased 2-quart baking dish. Sprinkle with remaining 4 ounces cheese.
3. Bake, covered, in preheated oven 20 minutes. Remove lid, and bake for 10 to 15 more minutes or until hot and bubbly. Let stand 10 minutes.
4. Stir together tomatoes, cilantro, olive oil, 1 T. minced jalapeño, remaining 1 tablespoon lime juice, remaining 1⁄4 teaspoon salt in a small bowl and a bit of green onion tops. Top black-eyed pea dip with tomato mixture using a slotted spoon. Serve with tortilla chips.

Yield: 10-12

This dip was tasty but I would add more jalapenos to the dip mixture next time.  (The original recipe called for roasted red peppers….I definitely am glad I used jalapenos.  I think just red peppers would be a bit blah.)

For other New Year recipes, check out these from the archives:

New Year’s “Queso” Dip (with Black-Eyed Peas and Berbere)

Hot and Spicy Black Eyed Pea Dip 

Happy New Year Hummus

Spicy Black Eyed Pea Dip

New Year’s Day Chili 

Healthier Hoppin’ John