This tasty dip is a game-day must as well as a delectable way to meet the minimum black-eyed pea requirements for good luck when kicking off the New Year.

1 14-ounce can black-eyed peas, drained

2 tablespoons diced red onion

1 tablespoon chopped cilantro

2 tablespoons canned diced green chilies.

2 tablespoons salsa

1 teaspoon hot sauce (or less, according to taste and how spicy your salsa is)

2 heaping tablespoons sour cream

1 cup shredded cheddar

kosher salt to taste

Preheat oven to 350 degrees. Coat a 1.5-quart baking dish with cooking spray.

Add black-eyed peas to baking dish. With a potato masher or fork, slightly mash the peas. Add all other ingredients and combine well.

Bake 20 minutes or until cheese is fully melted. 

Serve with tortilla chips or crackers.

Makes about 2 cups.