Black-Eyed Pea And Artichoke Dip Recipe

Summary

Difficulty LevelEasyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Canned black eyed peas15 Ounce, drained
 Canned artichoke hearts14 Ounce, drained and chopped
 Sauteed chopped onions1⁄2 Cup (8 tbs)
 Mayonnaise1⁄2 Cup (8 tbs)
 Sour cream1⁄2 Cup (8 tbs)
 Ranch salad dressing mix1 Tablespoon (1 Envelope)
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Shredded mozzarella cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 509 Calories from Fat 324

% Daily Value*

Total Fat 36 g56%

Saturated Fat 10.1 g50.6%

Trans Fat 0 g

Cholesterol 60.7 mg20.2%

Sodium 926.6 mg38.6%

Total Carbohydrates 30 g10.1%

Dietary Fiber 8.4 g33.6%

Sugars 4.1 g

Protein 18 g36.7%

Vitamin A 6.9% Vitamin C 23.5%

Calcium 32.6% Iron 15.3%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 350 degrees.
Mix the black-eyed peas, artichokes, onions, mayonnaise, sour cream, ranch dressing mix and Parmesan cheese in a bowl.
Spoon into a baking dish.
Sprinkle the mozzarella cheese over the black-eyed pea mixture.
Bake for 20 minutes or until browned and bubbly.
Serve warm with tortilla:chips.
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