• A Taste of Down Home

A New Year's Tradition: Black-Eyed Peas and Collard Greens with a Twist

Updated: Feb 12, 2020

Christmas has come and gone, and today is New Year’s Day, and following a southern tradition dating back to the Civil War, we typically cook blacked-eyed peas, collard greens, ham, and cornbread on this day. The idea is that collard greens represent money and prosperity, and the black-eyed peas represent good luck and fortune. Occasionally, you will even find black-eyed peas and collards on restaurant menus throughout the South as the New Year approaches.


From time to time, I like to think outside the box with recipes and search for new ways to cook traditional Southern favorites.


One unconventional way to branch out and “get your greens” in for New Year’s is to incorporate collard greens into a cheesy dip such as Collard Green Dip. This crowd-pleasing dip would be a great addition for your New Year’s Eve party, family gathering, or a potluck.


We are right in the middle of college football Bowl season, and these dips would be great to serve for your tailgate party. Add some sausage balls and ham and cheese sliders with these dips, and you will be a star entertainer! This dip is ready in no time, and is very versatile. You can change out the collard greens for any kind of green that you prefer or use all mayonnaise or all sour cream if you dislike one of them.


I like to serve this dip in a cast iron skillet for not only presentation, but cast-iron skillets are best for even cooking. However, if you don’t have a cast iron skillet, you can use a small oven-friendly dish to cook it in.


You can also adjust the heat level in this dip by changing out the canned tomatoes. I don’t like anything spicy, so I prefer a can of plain diced tomatoes. If you prefer spicy, try using a can of the spicier Rotel tomatoes with green chiles, just make sure they are drained before adding to the dip.



 

Another appetizer recipe to get your black-eyed peas in is the Sausage Black-Eyed Pea Dip. This dip is truly amazing! I adapted this recipe from Plainchicken.com so that it would not be spicy. If you prefer spice, substitute the mild sausage for spicy sausage, and the regular can of diced tomatoes for Rotel with green chiles.


I love anything with sausage, and with the addition of cheese and black-eyed peas, this is sure to be a crowd pleaser.



You can serve both of these dips with tortilla chips or Fritos.


I hope you all have a prosperous and healthy New Year!


 

Collard Green Dip


Ingredients:

6 - slices of bacon

½ large onion, diced

1-16oz. package frozen chopped Collard Greens, thawed and drained

1-15oz. jar prepared Alfredo Sauce

1-8oz. package cream cheese, softened

½ can diced tomatoes, drained

½ tsp. salt

¼ tsp black pepper

½ tsp. garlic powder

1/3 cup grated Parmesan cheese


Directions:

  1. Preheat oven to 350 degrees. Spray a 13x9 casserole dish, or 12” cast Iron pan.

  2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon, drain, and crumble. Pour away all but 2 tbsp. of the grease.

  3. Return pan to the heat and add the onions. Cook about 3 minutes.

  4. Add the collard greens and cook 10 minutes.

  5. Add Alfredo Sauce, cream cheese, canned tomatoes, salt, pepper, and garlic powder. Cook until cream cheese is melted. Stir in the crumbled bacon.

  6. Pour mixture into your prepared baking dish, and bake 25 minutes.

  7. Remove from the oven and sprinkle with Parmesan cheese.

  8. Turn on the oven’s broiler and bake an additional 5 minutes to get the top light brown.


Adapted from southernbite.com


Tips

  • Bacon can be cooked on a sheet pan in the oven for a more even cooking. Just pour what grease you need into the skillet.

  • Make sure the collard greens are thawed and drained removing as much excess water as possible

  • Make sure your cream cheese is room temperature.


 

Sausage Black-Eyed Pea Dip


Ingredients

1 lb. pork sausage

2- (15 oz.) cans black-eyed peas, drained and rinsed

1 - can diced tomatoes, drained

1 -8oz. package cream cheese, softened.

1 – cup sour cream

2-cups shredded cheddar cheese


Directions:

  1. Preheat oven to 350 degrees. Spray a 12” cast iron skillet or 9x13 pan with cooking spray.

  2. In a skillet, over medium heat, cook sausage until no longer pink and drain the fat.

  3. Combine cooked sausage with remaining ingredients.

  4. Spread dip into prepared dish/skillet. Bake for 30 minutes until bubbly.


Adapted from plainchicken.com


Tips

  • This dip can be made in advance and refrigerated until ready to bake. Add about 5 minutes to the baking time.

  • Make sure the canned peas are rinsed and drained.

  • Make sure canned tomatoes are drained.

  • For optimum taste, shred your own cheddar cheese.

  • If you like spicier foods, use spicy sausage and Rotel tomatoes.


 

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