This dip is so yummy. And so easy. And so YUMMY! And so EASY! It seems like an unlikely marriage…black eyed peas and artichokes? What? Who thought of this? I wish I could take credit. I wish I could GIVE credit!! I actually found this recipe years ago in one of the Junior League of the Shoals Cookbooks after tasting this loveliness at one of my BFF’s Wedding Showers. And I’ve been hooked ever since. I always have this in my pantry ready to make for parties, weddings, unexpected guests…or most importantly…just for me!
Here is my latest and greatest spin on a classic.
To start…grab up your ingredients. Light Sour Cream, Light Mayo, Sriracha (or your favorite hot sauce), Minced Onions, Hidden Valley Ranch Buttermilk Dressing Mix (isn’t everything better with Ranch?), Grated Parm, Shredded Mozzarella, Canned Black Eyed Peas & Canned Artichoke Hearts.
First step is to mix up the first 6 ingredients in a mixing bowl. Whoa…this is going to be complicated, I can tell.
Next…wash and drain the peas and artichoke hearts really, really well. Shall we say that watery dip…is. not. so. good. NOT that I would know anything about that. Clearly.
Gosh…now the REALLY hard part. Dump the drained peas and artichokes into the bowl with the first 6 ingredients. Combine it all, shred the artichoke hearts as you mix, pour it in a baking pan, top it with the mozzarella and more parm. Bake it for 30-35 minutes on 350 degrees or until lightly brown, bubbly, gooey, cheesy, yummy…sigh…I’m ready to eat!!
Dig in! What are you waiting for?!?!?! Serve it with pita chips, tortilla chips, Fritos (my personal, all-time fave), eat it with a fork, eat it with a spoon. What EVER you feel like doing! I topped this with a little dried parsley. But chives would work too, *note to self*. Or add some spinach to it! Or sausage! Or Shredded Chicken! There are so many ingredients to have fun with! It’s just so Yummy!! And so Easy!! I think you get the idea.
Let me know how it turns out! Enjoy!
Kicked Up Black Eyed Pea & Artichoke Dip
Adapted from Junior League of the Shoals–The Art of Cooking
2 cans Black Eyed Peas (Washed & Drained Well)
2 cans Artichoke Hearts (Washed & Drained Well)
2 pkgs of Hidden Valley Ranch Buttermilk Dressing Mix
3 tbsp Sriracha (Or more or less to taste)
1 c Light Duke’s Mayo
1 c Light Sour Cream
1/2 c Minced Onions
1/2 c Grated Parmesan Cheese
1/4 c Grated Parmesan Cheese (for topping)
2 c 2% Shredded Mozzarella
Dried Parsley, Thyme or Fresh Chopped Chives
Salt & Pepper to Taste
1. Preheat oven to 350 Degrees.
2. Wash and Drain Well the Peas & Artichoke hearts. Set Aside.
3. Combine the Mayo, Sour Cream, Sriracha, 1/2 c Parm, Minced Onions & Ranch Dressing Packets. Mix well.
4. Fold Peas & Artichokes into the Mixture, Combine Well & Shred the Artichoke Hearts While you Mix.
5. Pour Mixture into a 9×11 Baking Dish.
6. Top with Mozzarella and Additional Parm.
7. Bake for 30-35 Minutes or Until Bubbly and Cheese is Lightly Browned.
8. Top with Dried Parsley, Thyme or Fresh Chopped Chives.