Family tradition has ALWAYS been that you have to have black-eyed peas on New Year’s Day to have a lucky New Year. And I have always despised black-eyed peas, making this an issue.

One year, my boss came in with some chips and dip for New Year’s, and it was FABULOUS. THEN she told us it was made from black-eye peas. !?!? For real. She shared the recipe. It’s easy to make, keeps for a few days, reheats well, and is adjustable. I find this a bit spicy as-is, but willingly admit I am a complete weenie when it comes to spicy food. I cut the jalapeno down to pretty much nothing, and reduce the pepper. Feel free to adjust as you see fit. (I’ve also never made it with bacon, so I’m sure that makes it even better)

New Year’s Day Good Luck Black-Eyed Pea Dip

Saute in bacon grease or butter (in a pot or deep frying pan):

½ of a green pepper, chopped
2 celery stalks, chopped
1 jalapeno or one 4 oz can of chopped green chiles
One onion, chopped

Add:

1 Tbs Tabasco
1 tsp pepper
1 tsp salt
2 cans black eyed peas
1 Tbs of garlic powder (or equivalent of fresh crushed garlic)
1½ cups ketchup

Cook for 30 minutes

Remove some fluid from pot. Mix fluid with 3 Tablespoons of flour; put back in the pot to thicken.

Cook a few minutes longer.

Serve warm with crumbled bacon on top.

Use large Fritos or something similar for dippers. Better the 2nd day.

Enjoy, and Happy New Year!