Black-Eyed Pea Dip Recipe -
Black-Eyed Pea Dip Recipe
  • READY IN 6+ hrs

Black-Eyed Pea Dip

Recipe by  

"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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Original recipe makes 8 servings Change Servings
  • PREP

    20 mins

    6 hrs 20 mins


  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 More Reviews

Most Helpful Positive Review
Jan 19, 2010

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.

Most Helpful Critical Review
Jan 04, 2011

This recipe is way too sweet! I would omit the sugar all together, add less oil and put in some red and green pepper.


29 Ratings

Dec 26, 2011

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!

Sep 23, 2010

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!

Aug 10, 2010

So yummy! Every time I make this several people ask for the recipe. I do not add the sugar or salt. I substituted 1 cup italain dressing for the olive oil & vinegar. I also add one can of shoe peg corn (drained.) Enjoy!

Jan 03, 2011

this has a lovely flavor, and it hasnt even had a chance to marry in the fridge im looking forward to trying it after a few hours of sitting. i used a can of diced rotel tomatoes w/ green chilies instead of the fresh tomatoes (didnt have any, though im sure it would be even better with the fresh as suggested). i also added half a can of corn w/ green chilies (just had them left over in the fridge and wanted to use them up :) For folks complaining of it being too sweet...just cut the sugar back a bit, but dont omit it all together...the combination of balsamic vinegar and sugar is what makes it...that and lots of garlic....but give this dish a try...its simple and good! :)

Apr 01, 2011

This was very good! I made a few changes to make this a light meal instead of a side dish. I added two boneless/skinless chicken thighs (diced, which I cooked with frozen black eyed peas instead of canned, then I rinsed the black eyes peas and chicken). This would also work with pre-cooked/grilled chicken breast. I also added avocado and sweet corn. I cut the sugar in half, but it was still a little too sweet for me - next time I would use either sweet corn or sugar, but not both. To cut the sweetness and add spice (I didn't have any jalapenos on hand), I added about 1 tsp of hot sauce, some red pepper flakes, and I squeezed some lime juice just before serving. This was yummy, and a beautiful, colorful presentation for an outdoor, summer/spring evening dinner! I also made a kid-friendly batch with no onion, garlic, or peppers, which 2 out of 3 of my kids enjoyed.

Jan 03, 2011

We made this dip for New Years this year. It was a huge hit and didn't last long at the party. I added diced avocados which were awesome!! Next time I'll double the recipe. My husband loved it and he hates black eyed peas!


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  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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