Black Eyed Pea Spread
6 ounce carton plain fat-free Greek yogurt
cup light mayonnaise or salad dressing
tablespoons snipped fresh chives
clove garlic, minced
teaspoon sea salt
15 ounce can black-eyed peas, rinsed, drained, and mashed slightly
14 ounce can quartered artichoke hearts, rinsed and drained
cup chopped green onions (2) (optional)
cups cucumber slices and/or celery sticks
- Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate; set aside. In a medium bowl stir together yogurt, mayonnaise, chives, garlic, and salt. Stir in black-eyed peas and artichoke hearts.
- Spoon into prepared pie plate. Sprinkle with cheese. Bake about 25 minutes or until bubbly around edges. Let stand for 10 minutes before serving. If desired, sprinkle with green onions. Serve with cucumber and/or celery.
Nutrition Facts(Black Eyed Pea Spread)
- Per serving:
- 78 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 4 mg chol.,
- 288 mg sodium,
- 9 g carb.,
- 2 g fiber,
- 2 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet