Warm Black-Eyed Pea Dip With Cream Cheese

Serve Warm Black-Eyed Pea Dip with tortilla chips, sliced or pickled jalapenos, green onions, and a few glugs of hot sauce for an extra flavor boost. This lucky black-eyed pea appetizer is perfect for entertaining or game-day snacking! It’s vegetarian and easily gluten free.

• 2 teaspoons Vegetable Oil like olive or avocado oil
• 1 cup (125 grams) Yellow Onion medium dice, about 1/2 a medium onion
• 3/4 cup (100 grams) Green Bell Pepper small dice, about 1/2 a large pepper
• 3/4 cup (100 grams) Red Bell Pepper small dice, about 1/2 a large pepper
• 1, 4 ounce (113 grams) Can of Mild Diced Green Chiles no need to drain
• 1 – 3 Fresh Jalapenos seeds and ribs scraped, then minced. about 3 tablespoons (for one). add one jalapeno for mild heat or two for medium, plus a thrid, sliced for garnish if desired.
• 1 1/2 tablespoons Minced Garlic about 2 plump cloves
• 3/4 teaspoon Fine Sea Salt plus more to taste
• 1/8 teaspoon Black Pepper
• 2, 30 ounce (850 grams) ea Cans of Black-Eyed Peas drained and rinsed
• 4 ounces (113 grams) Cream Cheese
• 1 1/4 cup (130 grams) Shredded Sharp Cheddar packed
• 3 tablespoons Sour Cream
• 8-10 Shakes of Tabasco Original Hot Sauce more or less to taste
• 3-4 Green Onions sliced thin for garnish
• Curly Parsley chopped, optional for garnish