"Black-eyed peas in a zesty marinade make a wonderful dip for tortilla chips or bread. Serve at room temperature." — Gabrielle
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dry black-eyed peas
Italian-style salad dressing
diced jalapeno chile pepper
1 1/2 cups
finely chopped onion
diced pimento peppers, drained
diced green bell pepper
ground black pepper
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 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 made similiar recipes before and they were a big hit. This one would have been perfect with about 1/3 of the onion.
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!
Very good, definitly a good change from regular chips and salsa.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 105
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