Serves: 5
Total Calories: 251
Chop finely the peppers, celery, and onion. Add the next 7 ingredients and bring to a slow simmer. Then add the black-eyed peas, the tomatoes, and garlic. Cook for 30 minutes. Blend together the bacon drippings and flour and heat with cooked mixture for 10 minutes. Stir well to prevent sticking. Serve hot with tostadas or Doritos.
Editor's Extra: Remember, the jalapeño seeds determine the hotness— I recommend no seeds.
This Texas Black-Eyed Pea Dip recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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