1/4 cup Organic Parsley
2 cloves Organic Garlic
1 tablespoon Sour Cream (Non-Fat)
4 tablespoons Barbecue Sauce
Salt and Fresh Ground Black Pepper
11 ounces Blackeyed Peas cooked and drained
1/4 cup Organic Celery sliced thin
1/4 cup Organic Carrots shredded
Blend parsley and garlic until finely chopped.
Add the sour cream, barbecue sauce and salt and pepper.
Blend until thoroughly mixed.
Add blackeyed peas and remaining ingredients. Blend lightly.
Serve as a dip with veggies or crackers.