Georgia Caviar

Georgia Caviar


"Black-eyed peas in a zesty marinade make a wonderful dip for tortilla chips or bread. Serve at room temperature."


9 h 45 m servings 258 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. Drain black-eyed peas. Cover with Italian-style salad dressing.
  3. 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.
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  1. 8 Ratings


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.

This is a great recipe but trust me on this.... add 1 or 2 tablespoons of sugar. Makes all the difference.

Simple and great. What more could you ask from a recipe? Used as a snack and got raves from all my houseguests Christmas Eve!

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!

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...

Very good, definitly a good change from regular chips and salsa.