Quick and Spicy Black-eyed Pea Dip
PREP TIME: 15 Minutes

This is a wonderful recipe to create with black-eyed peas left over from lunch on New Year's Day. Feel free to enjoy it during the bowl games that evening. Should you not have left over black-eyed peas, substitute 4 cups of canned black-eyed peas, drained.


  • 4 cups cooked black-eyed peas including any seasonings or meat
  • ¼ pound butter
  • 1 cup diced onions
  • ½ cup diced celery
  • 1 tbsp minced garlic
  • 1 jalapeño pepper, seeded and minced
  • 1 (4-ounce) can minced green chilies
  • 8 ounces cubed sharp Cheddar cheese
  • salt and pepper to taste
  • ¼ cup diced pimento
  • ¼ cup chopped parsley

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

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