Blackeyed Pea Dip Food

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BLACK-EYED PEA DIP



Black-Eyed Pea Dip image

This is a wonderful, easy dip recipe that looks like a salsa. It's important that it refrigerate at least six hours, You may even let it go overnight so the flavors can blend. It's best with Fritos® Scoops®.

Provided by ANNWDODD

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 6h20m

Yield 8

Number Of Ingredients 10

1 (15 ounce) can black-eyed peas, rinsed and drained
4 green onions, chopped
2 tablespoons white sugar
¼ cup olive oil
2 cloves garlic, minced
2 roma (plum) tomatoes, chopped
½ bunch fresh cilantro, chopped
3 tablespoons balsamic vinegar
¼ teaspoon salt
1 minced jalapeno pepper to taste

Steps:

  • Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 12.8 g, Fat 7.1 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 235 mg, Sugar 4.6 g

KIM'S BLACK-EYED PEA DIP



Kim's Black-Eyed Pea Dip image

Provided by Trisha Yearwood

Categories     appetizer

Time 25m

Yield 10 servings

Number Of Ingredients 9

Three 15-ounce cans black-eyed peas, rinsed
10 ounces sharp Cheddar, grated
1/2 cup finely chopped canned pickled jalapenos, juices reserved
1/2 stick (4 tablespoons) unsalted butter, softened
1/4 teaspoon garlic powder
1 medium sweet onion, finely chopped
Salt and freshly ground pepper
Salt and freshly ground pepper
Corn chips, for serving

Steps:

  • In an electric mixer or large mixing bowl, mix together the peas, Cheddar, jalapenos, 3 tablespoons of the reserved jalapeno juice, butter, garlic powder and onion until blended. Season with salt and pepper. Heat the dip in a medium slow cooker and serve it warm with corn chips.

BLACK-EYED PEA DIP



Black-Eyed Pea Dip image

Make and share this Black-Eyed Pea Dip recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb old english sharp cheddar cheese (3 jars)
1/2 lb butter or 1/2 lb margarine
4 cups cooked black-eyed peas
3 jalapenos (chopped or sliced)
1 tablespoon jalapeno juice
1/2 medium onion, chopped
1 (4 ounce) can chopped green chilies

Steps:

  • Melt together the cheese and margarine.
  • Combine the remaining ingredients; stir cheese mixture into black-eyed pea mixture.
  • Heat in crockpot and serve with tortilla chips.

Nutrition Facts : Calories 534.5, Fat 42.5, SaturatedFat 26.7, Cholesterol 120.5, Sodium 875.6, Carbohydrate 19.5, Fiber 4.4, Sugar 1.5, Protein 20.5

BLACK EYED PEA HOT DIP



Black Eyed Pea Hot Dip image

A spicy dip that is a great substitute for refried beans. Original recipe was in Bon Appetit. We've adjusted it over the years to our tastes. Enjoy!

Provided by kayc1218

Categories     Cheese

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) can black-eyed peas, drained
3 ounces cream cheese, softened
2 garlic cloves
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup shredded cheddar cheese
4 -6 green onions, chopped

Steps:

  • Preheat oven to 350 degrees.
  • In food processor, pulse drained black eyed peas with garlic cloves until smooth. Add softened cream cheese, chili powder and cayenne pepper and pulse to mix.
  • Put mixture in 8 inch pie pan. Top with shredded cheese.
  • Bake 20-25 minutes until cheese is melted and dip is bubbly. Top with chopped green onions and serve with your favorite tortilla chip.

Nutrition Facts : Calories 152.6, Fat 8.6, SaturatedFat 5.2, Cholesterol 25.5, Sodium 332.7, Carbohydrate 12.3, Fiber 3, Sugar 0.4, Protein 7.3

KIM'S BLACK-EYED PEA DIP



Kim's Black-Eyed Pea Dip image

I'm sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this dip after I tried it on Super Bowl Sunday 2006. Garth is a die-hard Steelers fan, so it was an exciting day. Everybody always brings something for the party, and this was my friend Kim's contribution. Being a good southern girl, I love anything with black-eyed peas in it, but for you folks who are right now turning up your noses at the idea of eating black-eyed peas, all I can say is just try it. In fact, maybe I should name it something else for those skeptics. How about Pea Dippy?

Provided by Trisha Yearwood

Categories     Dip     Pea     Cheddar     Jalapeño     Super Bowl     snack

Yield Serves 10

Number Of Ingredients 6

3 (15-ounce) cans black-eyed peas, rinsed and drained
1/2 cup finely chopped canned pickled jalapeños, juices reserved
10 ounces cheddar cheese, grated
1 medium sweet onion, finely chopped
1/4 cup (1/2 stick) butter, softened
1/4 teaspoon garlic powder

Steps:

  • In an electric mixer or large mixing bowl, mix together the peas, jalapeños, 3 tablespoons of the reserved jalapeño juice, cheddar, onion, butter, and garlic powder until blended. Heat the dip in a medium Crock-Pot and serve it warm with corn chips.

BLACK-EYED PEA DIP



Black-Eyed Pea Dip image

Provided by Tammy Randerman

Categories     Condiment/Spread     Bean     Cheese     Bake     Super Bowl     Summer     Bon Appétit     Texas

Yield Serves 6

Number Of Ingredients 7

1 1/4 cups dried black-eyed peas
2 garlic cloves, sliced
1 3-ounce package cream cheese, room temperature
1 teaspoon cayenne pepper 1 teaspoon chili powder
1 1/2 cups shredded cheddar (about 6 ounces)
1 bunch green onions, sliced
Tortilla chips

Steps:

  • Place peas in heavy medium saucepan. Add enough water to saucepan to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas by 2 inches. Generously salt water. Stir in 1 garlic clove. Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
  • Using slotted spoon, transfer peas to processor. Process until smooth. Add remaining garlic clove and next 3 ingredients. Pulse until smooth. Season to taste with salt and pepper. Transfer dip to 8-inch-diameter pie plate or quiche dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Top dip with cheddar. Bake until dip is heated through and cheese bubbles, about 20 minutes. Sprinkle dip with green onions and serve with tortilla chips.

SPICY BLACK-EYED PEA DIP



Spicy Black-Eyed Pea Dip image

Taken from "Celebrations on the Bayou", published in 1989 by the Junior League of my home town, Monroe, Louisiana. There are lots of blackeye pea dip recipes out there, but this one really stands out from the crowd. Please don't let the long and quirky ingredients list dissuade you; this dip is quick and easy to make and the flavor is just exceptional. Let me put it this way: I brought this to a neighborhood party once, and three years later one of the men asked me if I would make that "weird blackeye pea dip that was so danged good" again. A good ole boy in overalls doesn't remember a dip he had at a party three years ago for no reason. I wish I had invented this dip.

Provided by lolsuz

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 bell pepper, finely chopped
2 stalks celery, finely chopped
1 large onion, finely chopped
1 teaspoon black pepper
1 1/2 teaspoons Tabasco sauce (or to taste)
1/2 cup ketchup
1 teaspoon salt
3 chicken bouillon cubes
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 (15 ounce) cans black-eyed peas, drained and liquid reserved
1 (10 ounce) can Rotel Tomatoes, undrained
1 garlic clove, pressed
1 teaspoon sugar
1/2 cup bacon drippings
3 tablespoons flour

Steps:

  • In a medium saucepan, combine the bell pepper, celery, onion, black pepper, Tabasco, ketchup, salt, bullion cubes, nutmeg and cinnamon. Cook over low heat, stirring often, until mixture is boiling and bullion cubes are dissolved.
  • Add peas, Rotel, garlic, and sugar and simmer for 30 minutes.
  • Stir flour into warm bacon drippings (that way the flour doesn't lump) and stir flour/dripping mixture into peas.
  • Cook ten minutes more. Mixture should be thick enough to use as dip. I reserve the liquid from the canned peas "just in case" but usually the thickness is just right or maybe only a little bit of liquid is needed- I wait till the end of cooking to see.
  • Scoop a couple of cups of the finished peas out and set aside. Using a blender, food processor, or stick blender, blend the most of the peas to a medium-smooth dip, then return the couple of cups of whole peas back in, stir, and serve. Mashing the most of the peas makes a nice smooth dip that clings to a chip well, while leaving a small portion of them whole makes a nice presentation.
  • Serve with Frito Scoop chips or corn bread.

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