Black-Eyed Pea-And-Ham Dip

• 1/2 cup diced country ham
• 2 (15.8-oz.) cans black-eyed peas, rinsed and drained
• 3/4 cup water
• 1 large tomato, finely chopped
• 2 green onions, sliced
• 1 celery rib, finely chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 to 2 Tbsp. apple cider vinegar
• Cornbread crackers

1. Saute ham in a lightly greased large nonstick skillet over medium-high heat 3 to 5 minutes or until lightly brown; stir in black-eyed peas and 3/4 cup water. Reduce heat to medium, and simmer 8 minutes or until liquid is reduced by three-fourths. Partially mash beans with back of a spoon to desired consistency.
2. Stir together tomato and next 5 ingredients. Spoon warm bean mixture into a serving dish, and top with tomato mixture. Serve with crackers.
3. Note: Prepare dip 24 hours in advance, if desired; then reheat before serving.

country ham, blackeyed peas, water, tomato, green onions, celery, parsley, olive oil, apple cider vinegar, crackers

Taken from www.myrecipes.com/recipe/black-eyed-pea-and-ham-dip (may not work)