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Black-Eyed Pea Spread

Makes: 16 servings Yield: 3 tablespoons spread and 1/2 cup cucumber slices per serving
Prep 20 mins Bake 350°F 25 mins Stand 10 mins
Black Eyed Pea Spread
Ingredients
  • 1 6  ounce carton  plain fat-free Greek yogurt
  • 1/2  cup  light mayonnaise or salad dressing
  • 2  tablespoons  snipped fresh chives
  • 1  clove  garlic, minced
  • 1/2  teaspoon  sea salt
  • 1 15  ounce can  black-eyed peas, rinsed, drained, and mashed slightly
  • 1 14  ounce can  quartered artichoke hearts, rinsed and drained
  • 1/3 - 1/2  cup  shredded mozzarella cheese
  • 1/4  cup  chopped green onions (2) (optional)
  • 8  cups  cucumber slices and/or celery sticks
Directions

1. 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.

2. 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)
  • Servings Per Recipe 16,
  • cal. (kcal) 78,
  • Fat, total (g) 3,
  • chol. (mg) 4,
  • sat. fat (g) 1,
  • carb. (g) 9,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 146,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 288,
  • Potassium (mg) 82,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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