1 cup Sour cream
1 cup Mexican Sauce (see recipe under “sides”)
1 /4 cup Cilantro, chopped
1 /2 half cup Green onion, chopped
1 Tbsp Lime juice, fresh
1 tsp Salt
Combine all ingredients and mix well. Serve chilled.
Yield: two cups
From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)
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If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.
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A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.
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