Black-Eyed Pea and Ham Dip

By Susan52

Ingredients

• 1/2 cup diced country ham
• 2 (15.8-ounce) cans black-eyed peas, rinsed and drained
• 3/4 cup water
• 1 large tomato, finely chopped
• 2 scallions, sliced
• 1 celery stalk, finely chopped
• 1/4 cup chopped fresh parsley or 3 teaspoons dried parsley
• 2 tablespoons olive oil
• 1 to 2 tablespoons apple cider vinegar
• Cornbread crackers or round buttery crackers

Preparation

Step 1

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Saute ham 3 to 5 minutes, or until lightly browned; stir in black-eyed peas and the water. Reduce heat to medium and simmer 8 minutes, or until liquid is almost evaporated. Partially mash beans with back of a spoon to desired consistency.

In a medium bowl, stir together tomato, scallions, celery, parsley, oil, and vinegar.

Spoon warm bean mixture into a serving bowl, and top with tomato mixture. Serve with crackers.

Notes

If you'd like, you can prepare this dip a day ahead, then reheat before serving.