Field Pea Dip

Name: Field Pea Dip
Ingredients: 2 cups fresh pink-eyed peas; 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth; 6 tablespoons low-fat mayonnaise; 2 tablespoons tahini (sesame-seed paste); 2 tablespoons hot pepper vinegar (such as Crystal); 1 tablespoon fresh lemon juice; 2 teaspoons paprika; 2 garlic cloves, minced; 2 tablespoons chopped fresh chives (optional)

9 ingredients

2 steps

Ingredients

2 cups fresh pink-eyed peas
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
6 tablespoons low-fat mayonnaise
2 tablespoons tahini (sesame-seed paste)
2 tablespoons hot pepper vinegar (such as Crystal)
1 tablespoon fresh lemon juice
2 teaspoons paprika
2 garlic cloves, minced
2 tablespoons chopped fresh chives (optional)

Directions

1

Combine peas and broth in a large saucepan; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Drain peas. Place peas in a food processor; pulse 10 times or until coarsely chopped.
2

Combine peas, mayonnaise, and next 5 ingredients (mayonnaise through garlic) in a bowl, stirring until blended. Garnish with chives, if desired.