by Jessi Heggan and Karman Meyer

Cheesy Black-Eyed Pea Dip

Servings: 12

2-15.5 oz cans black-eyed peas, drained and rinsed
1-10 oz can diced tomatoes with chiles, drained
¾ cup frozen corn kernels
¾ cup red bell pepper, diced
½ cup white onion, finely diced
2 chipotles in adobo sauce, diced
1 jalapeno, finely diced (remove seeds if you prefer less spicy)
2 garlic cloves
3 oz Cabot Creamery Pepper Jack cheese, grated
3 oz Cabot Creamery White Oak Cheddar cheese, grated


  • Preheat oven to 350°F
  • Combine all ingredients, except cheese, in a large bowl and mix. Add half of each grated cheese to the mixture and stir
  • Pour mixture into a 11×7 baking dish. Top with remaining cheese. Bake for 20 minutes until cheese is melted
  • Serve with tortilla chips or use as a taco filling!

Dairy-free Creamy Spinach Artichoke Dip

1 lb chopped frozen spinach, thawed
1 cup frozen artichoke hearts, finely chopped
½ cup red bell pepper, chopped
½ cup onion, finely chopped

“Cream” Sauce:
1 ripe avocado
¾ cup unsweetened plain coconut yogurt
½ cup full fat coconut milk
2 Tbsp lemon juice (approximately 1 lemon)
1 tsp lemon zest (approximately 1 lemon)
4 garlic cloves
1/3 cup nutritional yeast
1 tsp smoked paprika
1 tsp chili powder
½ tsp black pepper
½ tsp sea salt


  • Preheat oven to 425°F
  • Thaw the frozen artichoke and spinach and squeeze the extra water out of the spinach leaves
  • Finely chop the artichoke hearts with a knife or in a food processor
  • Add the spinach leaves, artichoke, bell pepper and onion to a bowl and mix
  • Combine all of the cream sauce ingredients in a food processor or blender and puree until mixture is creamy
  • Pour the cream sauce in the bowl with the filling and thoroughly combine
  • Pour the mixture in a greased baking dish or in a 10 inch cast iron pan. Bake the dip for 20-25 minutes or until mixture is hot and bubbly
  • Serve and enjoy!

Three Pepper Chicken Chili

1 cup poblano pepper, chopped
1 cup bell pepper, chopped
1 jalapeno, deseeded and chopped
4 cups butternut squash, peeled and cubed
2 Tbsp garlic, chopped
1 tsp chili powder
1 tsp dried oregano
1 tsp cumin
1 tsp black pepper
1 tsp sea salt
4 cups bone broth/stock
2 cups cooked shredded chicken

Optional Toppings:
Green onions


  • Heat oil in a large soup pot and sauté the peppers, butternut, garlic and spices for 5-8 minutes
  • Add the shredded chicken and broth and let the soup simmer for 20-25 minutes
  • Serve with salsa, avocado, green onion and enjoy!

Jalapeno Poppers

1.5-2lbs sweet potato (approximately 2 potatoes)
1 Tbsp grass-fed butter or olive oil
1 tsp smoked paprika
½ tsp black pepper
½ tsp sea salt
10-12 large jalapenos
1 Tbsp olive oil
5 oz goat cheese


  • Preheat oven to 425 and bake the sweet potatoes for 30-40 minutes or until potatoes are soft. Remove from oven and let cool
  • Meanwhile cut the jalapenos in half lengthwise and scoop out the seeds
  • Toss the jalapenos in olive oil and place on a baking sheet with parchment paper and roast in the oven for 10 minutes
  • Peel the sweet potato and place in a bowl with the butter and seasoning and thoroughly mash with a hand mixer or whisk
  • Scoop about a tablespoon of sweet potato filling in each jalapeno cavity and top with goat cheese
  • Bake poppers for 12-15 minutes or until cheese is melted and toasted