Prep time is only 15 minutes is you are using canned peas or have peas already made and that you already have some roasted garlic.
I do recommend that you make this the day before. The flavor gets even better.
"*" See Kitchen Notes for more information or links to special ingredients.
Black-eyed peas – All you need are some cooked black-eyed peas. Canned peas would work fine. One 14 ounce can is about 1.5 cups. You could also cook up some frozen peas, fresh shelled peas, or dried peas.
Roasted garlic – If you don’t have roasted garlic, then slow cook several cloves in olive oil on the stove top for about 15 minutes. Just cut the garlic lengthwise into quarters, heat about 1/4 cup of olive oil in a small skillet over a low heat. (You want the oil to cover the garlic.) Let the garlic cook until it starts to turn a light brown and soften. Remove from the oil and use in the dip. Use 1/2 tsp of the oil in the dip and save the rest for other dishes.
Chipotle – If you don’t have chipotle powder, substitute with one adobo chipotle pepper or one dried chipotle that has been rehydrated in hot water. You might actually start with 1/2 of a pepper depending on your desired heat level.
Blending – An immersion blender works fine for this, but if you want a smoother dip, use a regular blender.
Recipe author: MJ of MJ's Kitchen