For crackers, try this delicious hot shrimp spread. It is quick and simple, and anytime it is served, it is devoured swiftly.
| Prep Time: | 20 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Reviews
I normally like balsamic vinegar but not in this recipe. Also, because of other informative reviews, I used just 1 teaspoon sugar (which was right for me) and am wondering if perhaps the 2 tablespoons sugar is a misprint and intended to be 2 teaspoons.
The flavors worked well together for this easy-to-prep dip. I liked the fresh taste of the vegetables but next time I would use less cilantro (maybe 1/4 cup chopped at most – a half bunch was too much and I LIKE cilantro). I would also use a tad less sugar. Overall it was a good dip and would even be tasty as a topping for meat.
I really like this recipe. I make a similar one as a salad or a side dish. I think that’s what this one would be to me also instead of a dip. Just a preference for me. Thank you
Delicious. Easy. I used parsley instead of cilantro. Everyone loved it.
Amazing side dish!
Okay, so I often make mistakes, like cutting this recipe in half! It’s only me, after all, and I didn’t want a lot left over. It didn’t even make it to the fridge! I didn’t have the exact ingredients on hand so I used dried cilantro, jarred Jalapeños, garlic, and didn’t add sugar. I used less than half of the spices. I will make this on a regular basis. It’s even good as a side with dinner. You’ve got to try this!
We added lime and extra salt. Deeeelish!
Got rid of the sugar, oil and vinegar and used zesty Italian dressing. And added sunflower seeds.
I cut back on the sugar. A very different and crowd pleasing take on Black-eyed Pea Dip.
Was looking for something to do with black eyed peas for New Year’s Day. I substituted a can of Mild Rotel tomatoes for the tomatoes and jalapeño because that’s what I had on hand and thought it turned out great, even my kids liked it 🙂 will definitely make again
I made this for my meatless Monday spread and it was awesome! It sounded weird, but everything works so well together. Totally making this one again. I only had half of the balsamic so I used red wine vinegar for the rest. I also added the jalapeno.
Yummy! Couldn’t stop eating. Added corn and left out the peppers. Made for New Years but will definitely add to the party rotation.
Added can of Mexicorn, 1 avocado & 1 stalk of finely diced celery–yum! Didn’t have to double the sauce. Just what I was looking for!
Yuck! May not have been so bad had there not been so much sugar. The sugar masks the flavor of the cilantro and black eyed peas.
Great recipe! I subbed Rotel tomatoes for the fresh tomatoes. Also added a can of corn. A keeper…..and not just for New Years!
Made for a Christmas party at work and I thought it was amazing! Hope staff are blown away too.
This is a great recipe! I left the jalapeño out and added the corn and fresh basil.
I recently prepared this very for our Family & Friends Day at our home and it was a huge hit!!! However, I did make a couple of changes; the picture of this BLACK-EYED PEA DIP shows “corn” as an ingredient, but the recipe doesn’t mention anything about adding corn. What I did was add fresh New Jersey “sweet corn” (boiled and the cut from the cob), instead of sugar and added the juice of 1 lime. Again, this recipe was a hit! Thanks for sharing.
This was delicious! I added Mexicali corn and extra home grown tomatoes. Left out the sugar because it was not needed with the corn. Very satisfying and relatively healthy!!
This Is awesome! I’ve made this three times in the last week, with a few time saving options. I used a can of Rotel with chiles and added a little more onions and garlic. I made it to bring as a dip with chips for a gathering, but I have since used it as an addition to fish for fish tacos, and again added it to pre-cooked chicken and salsa verde in baked tortilla shells for a yummy Mexican salad. It is so delicious, we don’t miss the cheese and sour cream one might usually add to these dishes. I plan to keep this at the ready in the fridge during the summer months, because it can easily be used as a base for a wonderful, light, high protein meal. Who needs to go get the “who knows what’s in it” plate at the local joint when you can make fresh, tasty food at home for a fraction of the cost? Thanks so much for a great recipe!!
Made this dip for a church gathering, and at least a dozen people asked for the recipe. Quite good, and healthy too!