CSA Cooking - Hot Creamed Pea Dip

Since peas are not one of my favorite foods, using the cream peas I got in my CSA box have been challenging.  However, I joined a CSA with the intention of trying things I normally wouldn’t eat, so I was determined to find a way to fix them that I liked!  I was inspired by a recipe from Bon Appetit for Black Eyed Pea Hot Dip.  Here is my version below - I think it turned out great!  I have since served this dip at several parties and have gotten rave reviews each time.  

Hot Creamed Pea Dip

Ingredients:

• 1 & 1/2 cups cream peas (or other peas)
• 3 oz cream cheese, softened (I used veggie cream cheese)
• 2 garlic cloves
• 1 tsp cumin
• 1 tsp chipolte chili powder
• 1/2 tsp cayenne
• 1/4 cup salsa
• 1/2 cup sharp cheddar

1. Pulse the peas and garlic in a food processor until smooth.
2. Add the spices and cream cheese, process to blend.
3. Stir in the salsa (I also added some finely chopped banana peppers at this point).
4. Pour mixture into a 8” square casserole dish and sprinkle with cheese.
5. Bake at 350 degrees until cheese is bubbly, 20-25 minutes.

This makes a very tasty dip.  Adjust the chili/cayenne to suit your tastes.  I also used the dip as a quesadilla filling, along with some fresh spinach - it worked great!