Ring in the new year with this black eyed pea dip. This quick and easy black eyed peas recipe includes only 5 ingredients you toss in a bowl then dip with chips!
Some say new year black eyed peas will bring you luck, so why not give it a shot with this black eyed peas recipe on new years day? If it’s your first time using black eyed peas, this is a great one to start with! You simply take 5 ingredients and toss them together in a bowl then let it chill a few hours to blend the flavors.
This black eyed pea dip is perfect with tortilla chips, regular corn and blue corn. We also love it with the quinoa chips from Sam’s Club. Some people may call this dip recipe “cowboy caviar” or “Texas caviar” but those all contain black beans. Not this recipe! Only black eyed peas, here!
Ingredients in black eyed pea dip
For this recipe you need the following 5 ingredients:
- 2 cans black eyed peas
- 1 can Mexicorn
- 1 cup salsa (your favorite)
- 1 cup Italian dressing
- 1 cup diced onion (optional)
I use my favorite salsa — a roasted and smoky salsa. You can use whatever is your favorite, too! To keep it super easy, I also use Mexicorn (or another brand calls it “fiesta corn”). It’s simply a can of corn that includes red and green bell peppers. If you cannot find it in your store, go ahead and use a regular can of sweet corn and dice up your own fresh bell peppers. A little more work, but no biggie! It’s a pretty common product in our stores so I’m guessing you can find it.
You can easily vary up this recipe by adding a few other ingredients, but I love it just as it is. Try it with shredded monterey jack or crumbled feta, add more diced bell peppers or celery, maybe diced pimentos or roasted bell peppers, too? Reach beyond tortilla chips and serve with pita chips, scoop chips, crackers or veggies.
The onion is totally optional. Some people love onion, some don’t. I personally like this recipe both with and without the onion, so if I don’t happen to have one on hand, I make it and enjoy it anyway.
How to make this black eyed peas recipe
To make this black eyed pea dip, combine all of the ingredients in a bowl, toss, and refrigerate. After a few hours in the fridge, you will be amazed at the wonderful flavors when you dip your chips!
Before adding the black eyed peas, make sure you drain them in a colander and rinse them well to remove the starch. This takes just seconds.
Black eyed peas offer many nutritional benefits, so snack to your hearts content! I’m kidding, everything always in moderation, friends! In fact, as the southern superstition holds, you should only eat 365 black eyed peas for 365 days of good luck. Any more, those days will turn into bad luck. And, make sure to leave one on your plate to share the good fortune! 😉
Black Eyed Pea Dip
- 2 (15 oz. cans) black eyed peas , rinsed and drained
- 1 (11 oz. can) Mexicorn (or fiesta corn)
- 1 cup salsa (use your favorite)
- 1 cup Italian dressing
- 1 cup chopped yellow onion
- Mix all ingredients in a large bowl. Cover and refrigerate for at least 3 hours before serving. Serve with chips. Keeps in the fridge for up to 1 week.