Reviewed: Dec. 2, 2009

This dip was so easy and so good! It makes a lot, but holds over well, if by some miracle it's not all gone the first time you serve it. I used one can of black-eyed peas and one can of black beans and it came out perfect. All the people at the party raved over it and I had several requests for the recipe.

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Reviewer:

angelique1588

Cooking Level: Intermediate

Home Town: Joplin, Missouri, USA

Reviewed: Nov. 18, 2009

This was okay but a little watery.

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Reviewer:

megameaghan1

Reviewed: Sep. 11, 2009

I made this for my office potluck. I used a mixed of black beans and red beans instead of black eye peas. I made it the night before without the avocado then added it in right before serving. I didn't like the soupiness so I used a slotted spoon before I served it to get the juices out. And ...It turned out delicious!!

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Reviewer:

Laddavan

Home Town: Round Rock, Texas, USA

Reviewed: Sep. 11, 2009

I made this for a carry-in at work and everyone loved it. I added 2 tbsp fresh cilantro and a few sliced green onions I had on hand as well as a sweet red onion. Perfect for this time of year when the tomatoes are fresh!

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Reviewer:

Sandy W

Cooking Level: Expert

Home Town: New Weston, Ohio, USA

Living In: Dayton, Ohio, USA

Reviewed: Aug. 29, 2009

Spicy and sweet! I really enjoyed this. I used fat-free italian dressing and added a bunch of cilantro that I chopped up. This is good with or without the avocados. If using the avocado, pour some lime juice over it before adding it to the mixture so it doesn't brown up right away. Served with tortilla chips.

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Reviewer:

HARTMR

Cooking Level: Intermediate

Reviewed: Aug. 27, 2009

Made this recently for a BBQ and it was quite a hit. It does make quite a bit. I might halve the recipe next time. I also added the juice of one lime. Seemed like it needed a little citrus flavor.

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