I’m sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this dip after I tried it on Super Bowl Sunday 2006. Garth is a die-hard Steelers fan, so it was an exciting day. Everybody always brings something for the party, and this was my friend Kim’s contribution. Being a good southern girl, I love anything with black-eyed peas in it, but for you folks who are right now turning up your noses at the idea of eating black-eyed peas, all I can say is just try it. In fact, maybe I should name it something else for those skeptics. How about Pea Dippy?

　　

Ingredients

serves 10

　　3 15-ounce cans black-eyed peas, rinsed and drained

　　1/2 cup finely chopped canned pickled jalapeños, juices reserved

　　10 ounces Cheddar cheese, grated

　　1 medium sweet onion, finely chopped

　　1/4 cup (1/2 stick) butter, softened

　　1/4 teaspoon garlic powder

　　

Step 1

In an electric mixer or large mixing bowl, mix together the peas, jalapeños, 3 tablespoons of the reserved jalapeño juice, Cheddar, onion, butter, and garlic powder until blended. Heat the dip in a medium Crock-Pot and serve it warm with corn chips.

　　

Note

Step 2

The electric mixer makes this a smooth dip, and I use the Crock-Pot because I usually serve the dip at parties and like to keep it warm. You can also put the dip in an 8 × 10-inch casserole dish and warm it in the oven at 375°F for 7 to 8 minutes before serving.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.