Best Pea Dip Recipes

BLACK-EYED PEA DIP

Steps:

• 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.

BLACK-EYED PEA DIP

Steps:

• In large bowl, stir oil, lime juice, garlic, salt and pepper. Stir in bell pepper, jalapeño, black-eyed peas, corn and cilantro. Cover; refrigerate 2 hours or overnight. Serve with chips.

BLACK-EYED PEA SAUSAGE DIP

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Scoop vegetables into a slow cooker.
• Place sausage in the same skillet. Cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Transfer to the slow cooker; pour in black-eyed peas and diced tomatoes with green chiles.
• Cook on Low until black-eyed peas are tender, about 16 hours.

THE PIONEER WOMAN'S BLACK-EYED PEA DIP RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly. Serve with tortilla chips.

PEA DIP WITH PARMESAN

Steps:

• Put peas in a pan with just enough stock or water to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put all but 1 cup of peas in a food processor or blender, and add just enough cooking liquid to start purée. When purée is relatively smooth, transfer it to a bowl and stir in remaining cup of peas.
• Add pine nuts, cheese, garlic, mint and olive oil. Sprinkle with salt and pepper; taste and adjust seasoning, then thin with more liquid if necessary. Serve or refrigerate.

KIM'S BLACK-EYED PEA DIP

Steps:

• In an electric mixer or large mixing bowl, mix together the peas, Cheddar, jalapenos, 3 tablespoons of the reserved jalapeno juice, butter, garlic powder and onion until blended. Season with salt and pepper. Heat the dip in a medium slow cooker and serve it warm with corn chips.

KIM'S BLACK-EYED PEA DIP

Steps:

• In an electric mixer or large mixing bowl, mix together the peas, jalapeños, 3 tablespoons of the reserved jalapeño juice, cheddar, onion, butter, and garlic powder until blended. Heat the dip in a medium Crock-Pot and serve it warm with corn chips.

CHEESY BLACK-EYED PEA DIP

Steps:

• 1. In a medium saucepan over medium-low heat, melt butter and then add onions. Saute until golden then add garlic, jalapeno and chilies and cook for 1 minute.
• 2. Lower heat and add cheddar cheese, stir until melted. Add the black-eyed peas and cook for 5 minutes, stirring constantly. Season to taste with salt, pepper, cumin and chipotle powder if you'd like a bit more heat. Serve warm with tortilla chips.

TEXAS CAVIAR (BLACK- EYED PEA DIP)

Steps:

• Chop and cook onion in a little oil or butter till clear.
• Put all the ingredients in a crock pot and cook on low till melted.
• Serve warm with frito scoops.

BLACK-EYED PEA DIP

Steps:

• Place peas in heavy medium saucepan. Add enough water to saucepan to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas by 2 inches. Generously salt water. Stir in 1 garlic clove. Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
• Using slotted spoon, transfer peas to processor. Process until smooth. Add remaining garlic clove and next 3 ingredients. Pulse until smooth. Season to taste with salt and pepper. Transfer dip to 8-inch-diameter pie plate or quiche dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Top dip with cheddar. Bake until dip is heated through and cheese bubbles, about 20 minutes. Sprinkle dip with green onions and serve with tortilla chips.

SWEET PEA DIP

Steps:

• Add the peas to a large pot of well-salted boiling water. (Make sure there is way more water than peas and enough salt for it to taste like the ocean.) Boil the peas for about 30 seconds. Remove the peas to an ice bath.
• In a food processor, combine the ricotta, lemon zest, parmesan and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together; you want to keep a little texture and not make it totally smooth. Season with salt.
• Spoon the mixture into a serving bowl, crack some pepper over the top and drizzle with the olive oil. Serve the pea dip with grilled bread.

TEXAN BLACK-EYED PEA DIP

Steps:

• Combine picante sauce, black-eyed peas, hominy, white onion, cilantro, green onion, chile peppers, cumin, garlic powder, salt, and pepper in a large mixing bowl. Mix until well combined. Cover and chill for 24 hours.

CRUSHED PEA & MINT DIP WITH CARROT STICKS

Steps:

• In the small bowl of a food processor, blitz the peas with the ricotta, lemon juice, mint and some black pepper. Serve with the carrot sticks.

NEW YEAR'S BLACK-EYE PEA DIP

Steps:

• Melt butter in a saucepan over medium heat; cook and stir onion in hot butter until translucent, 5 to 8 minutes. Stir black-eyed peas into onion; add processed cheese. Stir until dip is hot and the cheese is melted and smooth, about 5 minutes.

BLACK EYED PEA HOT DIP

Steps:

• Preheat oven to 350 degrees.
• In food processor, pulse drained black eyed peas with garlic cloves until smooth. Add softened cream cheese, chili powder and cayenne pepper and pulse to mix.
• Put mixture in 8 inch pie pan. Top with shredded cheese.
• Bake 20-25 minutes until cheese is melted and dip is bubbly. Top with chopped green onions and serve with your favorite tortilla chip.

MINTY PEA DIP

Steps:

• Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
• Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
• Season with salt and pepper; drizzle with oil.

PEA, MINT & CHILLI DIP

Steps:

• Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.

SPICY BLACK-EYED PEA DIP

Steps:

• In a medium saucepan, combine the bell pepper, celery, onion, black pepper, Tabasco, ketchup, salt, bullion cubes, nutmeg and cinnamon. Cook over low heat, stirring often, until mixture is boiling and bullion cubes are dissolved.
• Add peas, Rotel, garlic, and sugar and simmer for 30 minutes.
• Stir flour into warm bacon drippings (that way the flour doesn't lump) and stir flour/dripping mixture into peas.
• Cook ten minutes more. Mixture should be thick enough to use as dip. I reserve the liquid from the canned peas "just in case" but usually the thickness is just right or maybe only a little bit of liquid is needed- I wait till the end of cooking to see.
• Scoop a couple of cups of the finished peas out and set aside. Using a blender, food processor, or stick blender, blend the most of the peas to a medium-smooth dip, then return the couple of cups of whole peas back in, stir, and serve. Mashing the most of the peas makes a nice smooth dip that clings to a chip well, while leaving a small portion of them whole makes a nice presentation.
• Serve with Frito Scoop chips or corn bread.

HERBED PEA DIP

Steps:

• Warm 1 tablespoon of the oil in a skillet set over medium heat. Add the onions and cook until golden, 6 to 8 minutes. Add a pinch of salt and the garlic and cook for another 3 minutes. Add the peas and cook for 1 minute. Remove from the heat and cool. Place the peas and onions in a food processor and add the dill, mint, lemon juice, the remaining 1 tablespoon oil and 1/4 cup water. Blend until smooth. Season with salt and pepper, then place in a bowl and serve.

CHICK-PEA, GARLIC, AND PARSLEY DIP

Steps:

• In a food processor blend all ingredients except oil until smooth. With motor running add oil in a slow stream. Season dip with salt. Serve dip with toasts.