Got this recipe from Aunt Jean many years ago. She used to fix it for us at the lake. But it wasn’t until we moved to Michigan that this appetizer became one of our favorites!
Ingredients:
1 md onion, chopped
2 tsp butter
1 16 oz can black-eyed peas, drained and rinsed
1 14 oz can artichoke hearts, drained, chopped
2 tsp parmesan cheese
1 cup sour cream
1 cup mayonnaise
1 envelope buttermilk Ranch mix
1 cup mozzarella cheese, shredded
2 tsp butter
1 16 oz can black-eyed peas, drained and rinsed
1 14 oz can artichoke hearts, drained, chopped
2 tsp parmesan cheese
1 cup sour cream
1 cup mayonnaise
1 envelope buttermilk Ranch mix
1 cup mozzarella cheese, shredded
Instructions:
1. Saute onion in butter in a skillet. Combine onion with remaining ingredients in a bowl and mix well.
2. Spoon into a baking dish. Bake at 350 degrees for 20 minutes.
3. Serve with crackers or Fritos or tortilla chips. (Our favorite is the Triscuit Black Pepper crackers)
Many years of enjoyments ahead for you if you learn to make this dip!!