Spicy Black-Eyed Pea Dip

• 1 1/2 cups dried black-eyed peas
• 4 cups fat-free, low-sodium chicken broth
• 1/2 cup diced onion
• 4 garlic cloves, crushed and divided
• 1 poblano pepper (about 4 ounces)
• 1/4 teaspoon kosher salt
• 1 (8-ounce) container reduced-fat sour cream
• 1/3 cup chopped green onions
• Cooking spray
• 2 tablespoons chopped fresh cilantro

1. Sort and wash peas; place in a medium bowl. Cover with water to 2 inches above peas; cover and let stand 8 hours. Drain peas.
2. Combine peas, broth, onion, and 2 garlic cloves in a large saucepan; bring to a boil. Partially cover, reduce heat, and simmer 1 hour or until tender. Drain.
3. Preheat broiler.
4. Place poblano pepper on a foil-lined baking sheet; broil 15 minutes or until blackened and charred, turning occasionally.
5. Reduce oven temperature to 375u0b0.
6. Place pepper in a zip-top heavy-duty plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in pepper; discard seeds and stem. Coarsely chop pepper. Combine remaining 2 garlic cloves, pea mixture, pepper, and salt in a food processor; process until smooth. Add sour cream; process until blended. Stir in green onions. Spoon mixture into a 9-inch pie plate or shallow 1-quart baking dish coated with cooking spray. Bake at 375u0b0 for 15 minutes or until thoroughly heated. Sprinkle with cilantro.

blackeyed peas, chicken broth, onion, garlic, pepper, kosher salt, sour cream, green onions, cooking spray, fresh cilantro

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