Creamy Southwest Black Eyed Pea Dip

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Pre-Notes

Consider using soy chorizo for a vegetarian option!

Ingredients

1. 1 (8 oz) pkg cream cheese, softened
2. 2 (15oz) cans black-eyed peas, rinsed, drained, and divided
3. 1 1/2 T fresh lime juice, divided
4. 1 t hot sauce
5. 1/2 t kosher salt, divided
6. 1 c diced ham
7. 1/4 c finely chopped scallions
8. 1/4 c finely chopped roasted red bell pepper
9. 1 (8 oz) block Monterey Jack cheese, shredded and divided
10. 2 (4 oz) fresh tomatoes, chopped (about 1 c )
11. 2 T finely chopped fresh cilantro
12. 1 T olive oil
13. 1 T minced fresh jalapeño
14. tortilla chips

Instructions

1. Preheat oven to 375°F. Process cream cheese, 1 c black-eyed peas, 1⁄2 tablespoon lime juice, hot sauce, and 1⁄4 teaspoon salt in a food processor until creamy and smooth (about 1 minute). Place mixture in a large bowl.
2. Stir remaining black-eyed peas, diced ham, scallions, bell pepper, and 4 ounces Monterey Jack cheese (1 cup) into cream cheese mixture.
3. Spread mixture into a lightly greased 2-quart baking dish.
4. Sprinkle with remaining 4 ounces cheese.
5. Bake, covered with aluminum foil, in preheated oven 20 minutes.
6. Remove foil, and bake for 10 to 15 more minutes or until hot and bubbly. Let stand 10 minutes.
7. Stir together tomatoes, cilantro, olive oil, jalapeño, remaining 1 tablespoon lime juice, and remaining 1⁄4 teaspoon salt in a small bowl.
8. Top dip with tomato mixture using a slotted spoon.
9. Serve with tortilla chips.

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