This dip features something that each of us should be keeping in our pantry AT ALL TIMES: Original Juan Fiesta Raspberry Jalapeno Sauce. This recipe (below) incorporates this sauce into a delicious skillet dip, but it is also super tasty poured over softened cream cheese and served with crackers. OR, combine it with your favorite mustard to become a fabulous little dipping sauce in 2.0 seconds flat – friends and fam will love you for it.
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1 cup sour cream
16 oz. cream cheese, may substitute reduced fat cream cheese, softened
2 cups shredded Alma Creamery sharp white cheddar
1 can yellow hominy, rinsed and drained well
1 can diced tomatoes and green chilies, drained very well
½ – 1 tsp. red pepper flakes
Kosher salt and freshly ground black pepper, to taste
14 oz. can black-eyed peas, or substitute black beans, rinsed and drained well
1 jalapeno, seeds and membranes removed, minced
4 oz. crumbled feta cheese
1/2 cup Original Juan Fiesta Raspberry Jalapeno Sauce
In a large mixing bowl, combine sour cream with cream cheese and Colby Jack cheese; stir in hominy, diced tomatoes and green chilies, and red pepper flakes; season to taste with salt and pepper.
Meanwhile, combine black eye peas with jalapeno and spread over the bottom of a 12″ seasoned cast iron skillet or a greased 9 x 13 baking dish; top with prepared cream cheese mixture.
Spread raspberry jalapeno sauce over top of dip; sprinkle feta crumbles over all.
Bake, uncovered, in a preheated 350 degree F. oven for approx. 30-35 minutes or until hot and bubbly throughout. Serve with tortilla chips.
Now You’re Cookin’
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