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Nutrition Facts
Serving Size 221 g
(Approx. 12 Servings)
Amount Per Serving
Calories 440 Calories From Fat 290
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 1580 mg 66%
Total Carbohydrate 20 g 7%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 19 g
Vitamin A 20% Iron 10%
Vitamin C 15% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
New Year's Black-eyed Pea Southwest Queso Dip
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
12  People


Recipe makes 12 Servings

9 1/2 Oz Robert's Reserve Southwest Dip
29 Oz black-eyed peas, drained and rinsed
32 Oz H-E-B Easy Melt, cut in 1/2-inch slices
1 avocado, diced
4 Oz H-E-B Queso Fresco, crumbled
12 Oz H-E-B Pico de Gallo
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Preheat oven to 375ºF. Coat a 9x13-inch baking dish with non-stick cooking spray.
Layer dip and black-eyed peas in prepared pan and stir to combine.
Layer cheese slices over black-eyed pea mixture.
Bake 15 to 20 minutes or until cheese is melted, stirring halfway through.
Sprinkle diced avocado, queso fresco and pico de gallo evenly over the top.
Serve dip with chips.


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