Rebel Recipes: Here’s a wonderful black eyed pea dip for the Ole Miss home opener against Mercer
Editor’s Note: The Rebel Walk’s own Emily Holly is back with another season of her fantastic tailgating treats for The Grove. Her recipes never disappoint! Hotty Toddy!
OXFORD, Miss. — The long wait is over, and it’s football time in Mississippi again! This week’s recipe is for a delicious black eyed pea dip. Southerners know the importance of eating black eyed peas for luck on the first day of the New Year. According to Southern food researcher John Egerton’s “Southern Food: At Home, On the Road,” in history, black-eyed peas are associated with a “mystical and mythical power to bring good luck.”
Here’s hoping these week 1 peas will bring the Rebels good luck all season!!
Black eyed pea dip
1 can black eyed peas, drained
1 can Rotel tomatoes, drained
4 oz Softened cream cheese
1/4 cup bacon bits
1/3 cup sour cream
1/4 cup diced pickled jalapeños
2 tbsp pickled jalapeño juice
1 cup shredded sharp cheddar
1 bunch chopped green onions
Salt, pepper, and garlic powder to taste
1) Mix all ingredients, reserving 1/2 cup shredded cheddar, and pour into 8×8 baking dish.
2) Top with remaining cheese
3) Bake 20 mins at 350°.
4) Broil 3-5 mins til browned and bubbly.
Serve with scoops.
Emily Holly
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.
