Quick & Spicy Black-Eyed Pea Dip

Total Time
Prep 15 mins
Cook 6 mins

This is a wonderful recipe to create with black-eyed peas leftover from another meal. Should you not have left over black-eyed peas, substitute 4 cups of canned black-eyed peas, drained.

Ingredients Nutrition


  1. If using left over black-eyed peas, include any of the ham or bacon seasoning to enhance the dip.
  2. Measure out 4 cups and place in a sieve or strainer to drain for approximately 10 minutes.
  3. Removing this excess moisture from the cooked peas will guarantee a creamier dip.
  4. In a large sauce pan, melt butter over medium-high heat.
  5. Add onions, celery and garlic and sauté 2 to 3 minutes.
  6. Add jalapeño pepper and chopped green chilies.
  7. Cook 2 to 3 additional minutes and add half of the black-eyed peas.
  8. Simmer 2 minutes, add cheese and stir until melted.
  9. Pour contents into the bowl of a food processor and blend until puréed.
  10. Transfer to a decorative serving bowl and add remaining black-eyed peas.
  11. Stir well to incorporate.
  12. Add chopped pimento and parsley for garnish.
  13. Season to taste with salt and pepper.
  14. Serve with warm tortilla chips or crackers.
Most Helpful

Outstanding!! I made this to take to a potluck party. Very impressed with the flavor and creamy texture of this dip. Lotta garlic :) I served with tortilla chips. There was nothing left to take home. Thanks for a yummy recipe.

Gracie in NM December 12, 2002

Thought I would try something new for the New Year with black-eyed peas. This caught my eye and I gave it a try. Wonderful!! My highest rating, I loved it. To make it a lower on the fat content, I used 1/2 the cheese and canned peas. Also fried the veggies in lower fat vegetable spread instead of the butter. It was fabulous. Serve with a low fat cracker or baked chip and it's way lower in fat, almost healthy, lol. Thanks

Janet Green January 02, 2005