New Year’s “Queso” Dip (with Black-Eyed Peas and Berbere)

Happy New Year 2022!!

As with most of my New Year’s post, this recipe was created last New Year in 2021. Of course, we had celebrated the Eve at home and were planning accordingly for New Year’s Day. We always like to down some black-eyed peas and I luckily had a can in the pantry. That’s about all I had planned. On New Year’s morning, I whipped up this dip with what was left in the fridge.

New Year’s “Queso” Dip

By Debra

Based on a white queso recipe and created on New Year’s Day when supplies were limited

Ingredients

1 c. lite sour cream

1 c. lite cottage cheese

8 oz. 1/3 less fat cream cheese

1/4 c. chopped roasted green chilis

1 t. berbere spice

1/3 c. Mexican cheese blend. shredded

1 (15 oz.) can back-eyed peas, drained and rinsed

salt to taste

jalapenos to garnish

tortilla or pitachips

Instructions

Place sour cream, cottage cheese, cream cheese, roasted green chilies, berbere spice, and shredded cheese in a food processer. Process until smooth.

Place in a separate bowl, combine cheese mixture with the drained black-eyed peas. Carefully fold in. Taste and adjust seasonings if needed.

Cover and place in refrigerator overnight or at least four hours.

Serve cold or at room temperature with tortilla or pita chips. Garnish, if desired, with pickled jalapenos.

Yield: 10

Yes, this yields 10-12 so we were enjoying it for a few days. The original recipe that I based this “queso” off of called for 16 oz. of sour cream and more jalapenos and parmesan cheese. I substituted the cottage cheese to round out what little sour cream I had left. I added green chilies and berbere spice.