Black Eyed Pea Dip

picture fromwww.tastygardner.com

Sorry, I didn't get a picture of the dip I made, I will get one next time because I will definitely be making this again!

Black Eyed Pea Dip

serves 10-12

3 Cups cooked black eyed peas, mashed

2 Cups cooked black eyed peas, whole

3 Tablespoons fresh cilantro, chopped

1-2 Tablespoons jalapenos, diced

1/2 Onion, diced

2/3 Cup salsa (can be mild, medium, or hot, depending on desired taste)

1 Tablespoon lime juice

2/3 Cup Tofutti Better Than Sour Cream

1-2 Cups Daiya Shredded Pepperjack Cheese

Salt and Pepper to taste

Hot sauce to taste (I use Cholula)

Combine all ingredients in a bowl and spread in greased or non-stick shallow casserole dish.  Bake at 350 degrees for 25 minutes, or until heated through.  I served this with tortilla chips. 

Note:  I prepared most of the ingredients in my food processor.  Also, the heat of this dip can vary depending on amount/type of peppers, salsa, and cheese used.  This can be served with a layer of salsa on top.  This is a great party appetizer.

Taco Dip

Taco Dip

2- 8oz tubs of Vegan cream cheese (I use Tofutti)

1 Cup pumpkin puree

1 6 oz can black olives

1 red bell pepper

1/4 onion

4 Tablespoons taco seasoning

1/2 tsp galic powder

1 tsp chilli powder

Salt and Pepper to taste

In a food processor, chop olives, bell pepper, and onion.  Place these in a bowl.  Then blend cream cheese, pumpkin, taco seasoning, garlic powder, chilli powder, salt, and pepper in the food processor until smooth and creamy.  Combine cream cheese mixture with chopped veggies and enjoy!  We usually dip carrots, celery, crackers, or chips in this dip.