Kims Black Eyed Pea Dip Recipes

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BLACK-EYED PEA DIP

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



Black-Eyed Pea Dip image

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

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

KIM'S BLACK-EYED PEA DIP

This recipe comes from Trisha Yearwood's "Georgia Cooking in an Oklahoma Kitchen". A great cookbook! I reduced the cheese by two ounces and added salt and pepper to taste. The family really enjoyed it!

Provided by lisar

Categories     Beans

Time 40m

Yield 6 cups

Number Of Ingredients 7



Kim's Black-Eyed Pea Dip image

Steps:

  • Mix all ingredients together In a large mixing bowl until well-blended.
  • Heat the dip in a medium crock-pot and serve warm with corn chips.

Nutrition Facts : Calories 395, Fat 21.5, SaturatedFat 13.2, Cholesterol 60, Sodium 1115, Carbohydrate 31.9, Fiber 7.6, Sugar 1.3, Protein 19.9

3 (15 ounce) cans black-eyed peas, rinsed and drained
1/2 cup pickled jalapeno pepper, finely chopped, juice reserved
8 ounces cheddar cheese, grated
1 medium sweet onion, finely chopped
1/4 cup butter, softened
1/4 teaspoon garlic powder
salt and pepper

KIM'S BLACK-EYED PEA DIP

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



Kim's Black-Eyed Pea Dip image

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.

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

BLACK-EYED PEA DIP

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

Provided by Celeste

Categories     Low Protein

Time P1DT10m

Yield 20 serving(s)

Number Of Ingredients 9



Black-Eyed Pea Dip image

Steps:

  • Mix all ingredients together in a bowl.
  • Cover and refrigerate 24 hours ahead.
  • Serve with corn chip scoops or Tostitos scoops.

Nutrition Facts : Calories 78.2, Fat 3.6, SaturatedFat 0.6, Sodium 346.5, Carbohydrate 9.9, Fiber 1.9, Sugar 1.8, Protein 2.5

2 (14 ounce) cans black-eyed peas, drained and rinsed
2 -4 medium tomatoes, chopped
4 green onions, peeled and chopped or 1 small chopped sweet onion
2 garlic cloves, chopped
1 small green pepper, seeded and chopped
1 -2 jalapeno pepper, seeded and chopped
1/2 cup fresh parsley, minced
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) bottle zest Italian dressing (sorry, oz. size may not be exact, had to put in a unit size, just get a small bottle)

TEXAN BLACK-EYED PEA DIP

I had gotten this recipe from a friend several years ago but have made it my own since then. I love it because it is so easy to adjust this recipe to get a milder or hotter flavor. Serve with tortilla chips.

Provided by Dreidel

Time P1DT20m

Yield 10

Number Of Ingredients 10



Texan Black-Eyed Pea Dip image

Steps:

  • Combine picante sauce, black-eyed peas, hominy, white onion, cilantro, green onion, chile peppers, cumin, garlic powder, salt, and pepper in a large mixing bowl. Mix until well combined. Cover and chill for 24 hours.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 16.2 g, Fat 0.8 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 646 mg, Sugar 3 g

1 (16 ounce) jar picante sauce
1 (15.5 ounce) can black-eyed peas, drained
1 (15.5 ounce) can white hominy, drained
½ cup chopped white onion
½ cup chopped fresh cilantro
¼ cup chopped green onion
1 (4 ounce) can diced green chile peppers
1 pinch ground cumin, or to taste
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

BLACK-EYED PEA DIP

Black-eyed peas tossed with red pepper, jalapeños and corn makes a colorful cold dip - a festive appetizer recipe for entertaining a crowd.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 10

Number Of Ingredients 11



Black-Eyed Pea Dip image

Steps:

  • In large bowl, stir oil, lime juice, garlic, salt and pepper. Stir in bell pepper, jalapeño, black-eyed peas, corn and cilantro. Cover; refrigerate 2 hours or overnight. Serve with chips.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg

1/4 cup olive oil
2 tablespoons fresh lime juice
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup chopped red bell pepper
2 medium jalapeño chiles, seeded, finely chopped (1/4 cup)
2 cans (15 oz each) black-eyed peas, drained
1 can (11 oz) whole kernel sweet corn, drained
2 tablespoons chopped fresh cilantro
Corn chips or tortilla chips, if desired

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