Artichoke Dip is just about everyone’s favorite appetizer recipe, and I am always looking for ways to turn and twist it to make it different. This Black-Eyed Pea-Artichoke Dip combines artichokes, bacon, black eyed peas, Greek yogurt, reduced-fat mayonnaise and mozzarella cheese to create a warm dip that’s perfect for this time of year. I served this on New Year’s Day, and I thought it would be a perfect addition to anyone’s list to serve on Super Bowl sunday.
Hot Artichoke Dip with Black Eyed Peas
1/2 cup nonfat Greek yogurt
1/2 cup reduced-fat mayonnaise
21/2 tablespoons chopped fresh chives
1 clove garlic, minced
1/2 teaspoon sea salt
2 slices bacon, cooked and crumbled
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (14-ounce) can quartered artichoke hearts, drained and rinsed
1 cup shredded mozzarella cheese
1/4 cup chopped green onions (optional)
1. Preheat oven to 350F.
2. Combine Greek yogurt, mayonnaise, chives, garlic and salt, mixing well. Add black-eyed peas and artichokes, stirring to combine.
3. Place mixture into a lightly greased 2-quart or 11- x 7-inch baking dish. Top with cheese and green onions, if desired. Bake 20 to 25 minutes or until brown and bubbly. Let stand 10 minutes before serving. Serve with crackers or chips.