Black Eyed Pea Dip
User Reviews
5
Black Eyed Pea Dip
Description
This dip features steamed black-eyed peas combined with fresh heirloom tomatoes, red onion, minced jalapeño, and chopped green onions for a lively mix of textures and mild spice. The dressing, mixed separately, includes olive oil, honey, balsamic vinegar, kosher salt, and minced garlic, providing a sweet, tangy, and savory layer that complements the vegetables and peas.
The ingredients are kept separate until serving time because the combined dip does not hold well in refrigeration. The assembly is done just before serving to maintain freshness and texture, with the dressing evenly coating the mixture. The dip pairs well with tortilla or corn chips served at room temperature, making it suitable for casual snacking or appetizer menus.
For preparation convenience, the vegetables may be chopped and stored separately a day ahead, allowing quick final assembly. Proper steaming of the black-eyed peas ensures they are tender but not mushy, preserving texture within the dip.
Ingredients
Dip
- 12 oz. black-eyed peas steamed
- 2 heirloom tomato chopped, small
- ¼ red onion chopped (about ½ cup)
- 1 jalapeño minced
- 5 green onions chopped
Dressing
- ¼ cup extra virgin olive oil
- 1 ½ tablespoons honey
- 2 tablespoons balsamic vinegar
- ¼ teaspoon kosher salt
- 1 garlic minced, clove
Instructions
Mix the Dressing
- In a mason jar, combine the olive oil, honey, balsamic vinegar, salt and garlic clove.
- Shake until combined.
- Set aside until time to mix and serve the dip.
Make the Dip
- On the stovetop or in the microwave, steam the black eyed peas until tender. Do not overcook. Drain, and let cool.
- In a large glass bowl, combine the room temperature black eyed peas, chopped tomatoes, red onion, jalapeño and green onions.
- Using a spoon or tongs, toss the dip until the ingredients are combined.
- If making in advance, stop here, and store in the refrigerator until time to serve.
- When ready to serve, pour the dressing into the dip. Toss again, ensuring all the ingredients are coated.
- Serve at room temperature with tortilla and corn chips.
Notes
- Do not combine the dip ingredients with the dressing until just before serving to prevent spoilage.
- You can pre-chop the vegetables and store separately in the refrigerator for up to one day.
- Serve the dip at room temperature with tortilla or corn chips for best flavor and texture.
- Steam the black-eyed peas until tender without overcooking to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 134kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 45mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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