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debwaid
debwaid Posts: 573 Member
in Recipes
Black-Eyed Pea Spread

1 6 ounce carton plain fat-free Greek Yogurt
1/2 cup of light mayo
2 tbsp of snipped chives
1 clove of garlic, minced
1/2 tsp of sea salt
1 15 ounce can black-eyed peas, rinsed, drained and mashed slightly
1 14 ounce can quartered artichoke hearts, rinsed and drained
1/3 and 1/2 shredded mozzarella cheese
1/4 cup chopped green onions (2) chopped, optional for garnish
Serve with sliced cucumbers and/or celery sticks

1. Preheat oven to 350. Lightly grease a 9-inch pie plate; set aside. In a medium bowl stir together yogurt, mayo, chives, garlic, and salt. Stir in black eyed peas and artichoke hearts.
2. Spoon into pie plate. Sprinkle with cheese. Bake about 25 minutes or until bubbly around edges.

Makes 16 servings (about 3 tbsp of spread and 1/2 cup cucumber slices each)
Per serving: 78 calories, 3 grams total fat (1 g sat fat), 4 mg chol, 288 mg of sodium, 9 g carbs, 2 g fibers, 4 g protein

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