New Country 100.7 The Tiger : Baton Rouge: Black-Eyed Pea Dip

Black-Eyed Pea Dip
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Julie Preau on 28/12/2009 21:00:00
 
Makes 20 (1/4 cup) servings
1 onion, chopped
1/3 cup chopped green bell pepper
1 tablespoon chopped pickled jalapenos
2 (15-ounce) cans black-eyed peas, drained
2 tablespoons all-purpose flour
1 (10-ounce) can diced tomatoes and green chilies
4 ounces shredded, reduced-fat Monterrey Jack cheese
1. In nonstick pot coated with nonstick cooking spray, sauté onion, green
pepper, jalapenos over medium-low heat until tender, 5 minutes.
2. Add black-eyed peas, stir in flour. Gradually add tomatoes and cheese,
stirring until melted and heated throughout.
To Prepare and Eat Now:  Serve warm with crackers or chips.
To Freeze: Cool to room temperature, place in freezer container, label, freeze.
Recommended freezing time: up to 2-3 months.
To Prepare After Freezing: Defrost in refrigerator and heat in non-stick pot
over low heat, stirring, until thoroughly heated. May be reheated in the
microwave.
Nutrition information per serving:
Calories 58, Calories from fat 17%, Fat 1 g, Saturated Fat 1 g, Cholesterol 3
mg, Sodium 237 mg, Carbohydrate 8 g, Dietary Fiber 2 g, Protein 4 g, Diabetic
Exchanges: 0.5 lean meat, 0.5 starch
Serving Suggestion: This perfect New Year’s Day dish is great served with
chips to dip. If desired, add 2 slices of center-cut bacon crumbled on top.
Terrific Tidbit: Always rinse canned beans to lower sodium content which can
help prevent high blood pressure.