Black-Eyed Pea Queso Dip

Source: Homesick Texan
Yield: 8 servings

1/2 pound Mexican chorizo, removed from any casing
1/4 medium onion, diced
2 cloves garlic, minced
3 roasted jalapeños, seeds and stems removed, diced
1 roasted ancho pepper, seeds and stems removed, diced
16oz frozen chopped spinach, cooked per package directions but without the added water
2 cups cooked black-eyed peas, drained or one 15-ounce can of black-eyed peas, drained
8 ounces cream cheese, cubed
4 cups shredded Machego cheese (16 ounces)
1/2 cup heavy cream
1 teaspoon lemon juice
1/2 cup chopped cilantro
Salt to taste
Tortilla chips

Preheat the oven to 375 degrees. In a large oven-proof skillet, such as a cast iron skillet, heat the Mexican chorizo and onion on medium low. Add the garlic to the pan after about 3 minutes. While stirring occasionally to break up any large chunks of chorizo, cook until the chorizo and onions are cooked through, about 5-8 minutes. Remove the skillet from the heat and if you like, drain off any excess grease.

Stir into the skillet the diced peppers, black-eyed peas and spinach. Evenly distribute on top the cubed cream cheese and shredded cheese then pour in the cream. Bake uncovered until the cheese is bubbling, about 15-20 minutes. Remove from the oven and gently stir to combine everything. If you’d like a little tang, you can squeeze in some lemon juice. Garnish with chopped cilantro and add salt to taste. Serve with tortilla chips.

Sweet and Spicy Black Bean Dip

Yield: 1 8x8 Pan
Source: San-Man Gardens

While wandering the City Market today I spotted one of my favorite vendors... and she had samples. This dip is the sweet, spicy, creamy match your tortilla chips have been dreaming of. And it's ridiculously simple to make. The recipe is tweaked a bit here.

1 15oz can Black Beans (rinsed and drained)
1 8oz brick of Cream Cheese (softened)
5-6 Green Onions
1 8oz jar of your favorite Jalapeno Jam (guess where I get mine)
1 cup Mexican Blend Shredded Cheese

Slice the green onions into fine rings, all the way up to the green. Reserve some of the darker green ends, a tablespoon or so. Whip the cream cheese in the mixer until soft and creamy. Add the green onion to the mixer and whip to combine.

Remove the bowl from the mixer and carefully fold in the black beans with a spatula until just combined. Don't mash the beans. Spread the cream cheese-onion-bean mixture into an even layer in a 9x9-ish pan.

Open your jam, I used San-Mar Gardens Jalapeno Mango (hit a farmers market in your area and support your local jammer), give it a good stir to loosen it up. Spread the jam evenly over the cream cheese.

Sprinkle the shredded cheese over the jam layer and garnish with the reserved green onion slices. Refrigerate for at least an hour. Serve with tortilla chips.