Preheat oven to 350. Mix all EXCEPT 1 cup mazzarella, pour into 9x13 baking dish, and top with remaining mozzarella. Bake until heated through and bubbly. Serve with crackers or scoop style corn chips.
(For a smaller group, this recipe can be halved and put into a 9 inch pie plate for baking.)
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
It's so hard to find a unique oven-baked appetizer... this is definitely unusual and good. I always cut it in half because it makes so much. I can only find 15.5 oz cans of black-eyed peas, so I use two of them and works perfectly. It's awesome on Fritos. I put half the mozzarella in the dip and half on top. Other than that, I follow the recipe. Once I realized I didn't have any sour cream, so I increased the mayo to replace it and all was well.
I love this recipe! I had never seen an artichoke dip without spinach until the caterer at my wedding made one like this dip with black-eyed peas. It was such a hit at my reception that I decided to try to make it at home for New Year's. This recipe is yummy! The only modifications I made to suit my personal tastes included: sauteing the onions prior to mixing them into the dip and adding slightly more grated Parmesan cheese to the mix. The addition of the Ranch dressing mix was fabulous. One of my friends took home my printed copy of the recipe. Good stuff!