This is the dip recipe to end all dip recipes. It’s yummy. It has veggies. It has cheese, mayo, and sour cream. It has ranch seasoning. It’s served warm. It’s perfect for any gathering at any time of the year. We had it originally at a baby shower and quickly decided to find a recipe and try it as soon as possible. Thanks, Pinterest.

Black-eyed Pea Dip

1 medium onion, chopped

2 tablespoons butter (or olive oil)

2 16-ounce cans black-eyed peas, drained and rinsed

1 14-ounce can artichoke hearts, drained and chopped

1 tablespoon Parmesan cheese

1/2 cup sour cream (or Greek yogurt)

1/2 cup mayonnaise

1 envelope buttermilk ranch mix

1 cup cheddar cheese, shredded

Chop the onion and sauté it in butter until translucent. Mix the sour cream, mayo, and ranch mix in a large bowl. Then, add everything else to the bowl and mix in your sautéed onions. Pour into a baking dish, and bake at 350 degrees for twenty minutes. Serve with tortilla or pita chips while warm.