The best thing about this popular party dip? They’re served in individual jars so you don’t have to share! You can also make them ahead of time and keep them in the fridge. Serve with thin tortilla strip chips for easy dipping.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- One 15.8-ounce can black-eyed peas, undrained
- 1/3 cup unsalted vegetable stock
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 3 small ripe avocados
- Juice of 1/2 large lime (about 4 teaspoons)
- 1/4 cup diced onion
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons hot sauce
- 1/2 teaspoon kosher salt
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup fresh salsa
- 1 cup Mexican blend cheese
- 2 green onions, sliced
- 2 tomatoes, chopped
- One 2.25-ounce can sliced ripe olives, drained
- Tortilla strip chips, for dipping
Instructions
- Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly.
- Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency.
- To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 295 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 30 mg |
| Sodium | 593 mg |