2 c white beans, well-cooked with cooking water reserved (or drained with liquid reserved, if canned)
1 onion, diced
14oz artichoke hearts, diced
1 c cheddar cheese
2 Tbsp Parmesan cheese, grated
2 tsp Worcestershire sauce
1 ½ tsp parsley
½ tsp dill
½ tsp garlic powder
½ tsp onion powder
½ tsp chives, dry
⅜ tsp salt
Dash black pepper
Dash celery salt
2 c black eyed peas, cooked (drained and rinsed if canned)
Instructions
1 onion, diced
14oz artichoke hearts, diced
1 c cheddar cheese
2 Tbsp Parmesan cheese, grated
2 tsp Worcestershire sauce
1 ½ tsp parsley
½ tsp dill
½ tsp garlic powder
½ tsp onion powder
½ tsp chives, dry
⅜ tsp salt
Dash black pepper
Dash celery salt
2 c black eyed peas, cooked (drained and rinsed if canned)
Instructions
- In a small bowl, mash white beans, adding cooking liquid if necessary to create a smooth texture. Set aside.
- In a small, non-stick sauté pan, sauté diced onion with ¼ cup of water over medium heat, until onions are soft, 3-4 min.
- Add mashed white beans, onion, and remaining ingredients, except black eyed peas to a 3qt crock pot. Mix well. Stir in black eyed peas.
- Heat the dip 1-2 hours on high heat or 3-4 hours on low heat, stirring occasionally, until the cheese has melted.