Black-eyed Pea-and-Ham Dip

Ingredients

• 1 Tbsp apple cider vinegar 
• 31.6 oz black-eyed peas rinsed drained canned
• 1 rib celery finely chopped
• 0.5 cup country ham diced
• 20 servings cornbread crackers 
• 0.3 cup parsley fresh chopped
• 2  green onions sliced
• 2 tablespoons olive oil 
• 1 large tomatoes finely chopped
• 0.8 cup water 

Equipment

• frying pan

Directions

1. Saut ham in a lightly greased large nonstick skillet over medium-high heat 3 to 5 minutes or until lightly brown; stir in black-eyed peas and 3/4 cup water. Reduce heat to medium, and simmer 8 minutes or until liquid is reduced by three-fourths. Partially mash beans with back of a spoon to desired consistency.
2. Stir together tomato and next 5 ingredients. Spoon warm bean mixture into a serving dish, and top with tomato mixture.
3. Serve with crackers.
4. Note: Prepare dip 24 hours in advance, if desired; then reheat before serving.