Black-eyed Pea-and-Ham Dip

Black-eyed Pea-and-Ham Dip
Photo by Beth Dreiling

Ingredients

  • 2 tablespoons olive oil
  • 1 large tomato, finely chopped
  • ¾ cup water
  • 1 to 2 Tbsp. apple cider vinegar
  • 2 green onions, sliced
  • 2 green onions, sliced
  • ¼ cup chopped fresh parsley
  • + 13 more ingredients
    • 1 celery rib, finely chopped
    • 2 tablespoons olive oil
    • 2 (15.8-oz.) cans black-eyed peas, rinsed and drained
    • 1 large tomato, finely chopped
    • 1 to 2 Tbsp. apple cider vinegar
    • ½ cup diced country ham
    • ¾ cup water
    • ½ cup diced country ham
    • ¼ cup chopped fresh parsley
    • Cornbread crackers
    • 2 (15.8-oz.) cans black-eyed peas, rinsed and drained
    • Cornbread crackers
    • 1 celery rib, finely chopped

1. Sauté ham in a lightly greased large nonstick skillet over medium-high heat 3 to 5 minutes or until lightly brown; stir in black-eyed peas and 3/4 cup water. Reduce heat to medium, and simmer 8 minutes or until liquid is reduced by three-fourths. Partially mash beans with back of a spoon to de...

View full recipe at My Recipes

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