For toast or tortilla chips, black-eyed peas in a zesty marinade are a delicious dip. At room temperature, serve.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 pound dry black-eyed peas
- 2 cups Italian-style salad dressing
- ½ cup diced jalapeno chile pepper
- 1 ½ cups finely chopped onion
- 2 ounces diced pimento peppers, drained
- 1 tablespoon minced garlic
- 2 cups diced green bell pepper
- 1 pinch ground black pepper
Instructions
- Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.
- Drain black-eyed peas. Cover with Italian-style salad dressing.
- In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.
Reviews
Good dip. I made it with canned black-eyed peas, and cut back a little on the onion (used red and yellow onion). I think a little fresh cilantro would be a great addition too. Thanks, Gabrielle!
Simple and great. What more could you ask from a recipe? Used as a snack and got raves from all my houseguests Christmas Eve!
This is a great recipe but trust me on this…. add 1 or 2 tablespoons of sugar. Makes all the difference.
Very good, definitly a good change from regular chips and salsa.
This recipe in general was good, but it was INCREDIBLY too much onion. One pound of peas was so overpowered by 1 1/2 cups of onion that it was all you could taste…and taste…and taste! I’ve made similiar recipes before and they were a big hit. This one would have been perfect with about 1/3 of the onion.
This is a wonderful recipe, however, I used canned peas and made it just a couple of hours ahead of time. It keeps well for a few days. Also great with fritos.