Black-Eyed Pea Dip

Black-Eyed Pea Dip

23 Reviews 4 Pics
  • Prep

    20 m
  • Ready In

    6 h 20 m
Recipe by  ANNWDODD

“This is a wonderful, easy dip recipe that looks like a salsa. It's important that it refrigerate at least six hours, You may even let it go overnight so the flavors can blend. It's best with Fritos® Scoops®.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.

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Reviews (23)

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I made this the first time this New Year's eve. I was going to friends and needed an appetizer to take. Everyone raved (and I only made it an hour before). Then I took it the next week to a football watching party. Again raves. Both women have since then made the recipe themselves, which is a testimony to how good it is. While I am not one to measure, I basically make this recipe as is. Complex flavors with a surprising slight sweet taste (but not too much). Great go-to recipe. Healthy and tasty.



Help! I've made this awesome recipe and I can't stop eating it! I couldn't find canned black eyed peas so I used my favorite - black beans - and it is probably just as tasty. I've gotta go now, I need to make more of this tasty recipe!



Just made this for Christmas Eve and it was a great success! Just a few changes...I used a 16oz can of Mexican petite diced tomatoes instead of the chopped Romas. They had jalapeno peppers so did not add any more. I used Splenda instead of 2 T sugar and I added a can of Mexicali corn. Yummy!

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Amount Per Serving (8 total)

  • Calories
  • 123 cal
  • 6%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 235 mg
  • 9%

Based on a 2,000 calorie diet



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Black-Eyed Pea Salad II


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Black-Eyed Pea Salsa