“This recipe was a total science experiment for me because I'd never eaten split peas that weren't in split pea soup. I more than quadrupled the recipe so I could freeze some for later (good thing it turned out). The split peas replace avocados in this dip which makes it much less expensive to make, and you can't tell you're eating split peas. I didn't have green onions so I used red onion, and I didn't have garlic salt so I put in fresh garlic and salt. I also didn't have rice cereal for babies (what the heck is rice baby cereal???). I found this recipe in Tastes of Idaho Cookbook, and I recommend trying it out on your family because they'll love it and won't have a clue. This is a keeper for me, and I'll actually make this one over again, and I rarely make the same thing twice. Next time I'll make it with a hot salsa though instead of medium-hot.”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 12 cup dried split peas
  • 1 14 cups water
  • 12 teaspoon vegetable oil
  • 12 teaspoon garlic salt
  • 2 tablespoons lemon juice
  • 13 cup medium-hot salsa
  • 2 tablespoons mayonnaise
  • 1 medium tomatoes, diced
  • 1 -2 green onion, diced
  • 3 tablespoons crispy rice cereal, for babies

Directions

  1. Rinse split peas in cold water.
  2. In a saucepan, bring split peas, water, and vegetable oil to boil.
  3. Reduce heat and simmer for approximately 1 hour or until peas are soft, stirring occasionally. Hardness of water and high altitudes influence cooking time. Pressure cooking is not advised.
  4. Let cool and blend until smooth.
  5. Stir in remaining ingredients.
  6. Serve with your favorite corn chips or vegetables.

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