Cold Black Eyed Pea Dip

This easy recipe for Cold Black Eyed Pea Dip with Italian dressing is packed with veggies. It’s perfect for scooping up with tortilla chips!

Black eyed peas are considered good luck, so I’m ringing in the new year with LOTS of this easy Cold Black Eyed Pea Dip!

Along with my Cold Crab Dip and my Crockpot Chili Cheese Dip, this dip flies off the buffet table at gatherings.

The recipe is not only packed with veggies, but it’s really simple to make. Just chop the veggies, add the Italian dressing, let it sit for an hour in the fridge (for the flavors to marry), and it’s ready to serve. No cooking required!

And, it’s vegan/vegetarian if you have any guests with those dietary restrictions.

I love serving it on New Year’s Eve (for good luck), as a healthy appetizer for watching football, or for cookouts in the summer. It pairs perfectly with tortilla chips for scooping up—I used the cup-style tortilla chips so they hold lots of dip.

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Top tips

• Chop all of the ingredients about the same size for a uniform dip.
• Serve with the cup-style tortilla chips (such as Tostitos scoops) for easier scooping/eating.
• Let the dip sit for at least one hour in the refrigerator to allow the flavors to come together before serving.

Ingredients

• A can of black eyed peas is the base of the recipe. You can use any type of beans that you like though!
• Green pepper and jarred red pimentos lend lots of color and flavor. If you can’t find pimentos, you can substitute a red bell pepper.
• The combination of red onion and green onion adds more gorgeous color and savory flavor.
• Make it spicy by leaving the seeds of the jalapeño in the dip, or remove them before dicing for no heat.
• Use your favorite variety of Italian dressing, which acts as the marinade.
• Tortilla chips are for scooping it up!

How to make cold black eyed pea dip

Start by cutting the green pepper, jalapeño, and red onion into a small dice, about the same size.

You can leave the seeds of the jalapeño in for heat, or take them out for a mild dip.

Then slice the green onions.

Rinse and drain the black eyed peas, then combine all ingredients in a large bowl.

Stir to combine, then transfer to the refrigerator for at least one hour to allow the flavors to combine. This time will allow the Italian dressing to transfer its flavor into the veggies.

Serve the black eyed pea dip with tortilla chips for scooping.

Make it ahead

Black Eyed Pea Dip is designed to be made ahead! Prepare the dip, cover, and refrigerate it for up to 48 hours before serving for best results.

I don’t recommend freezing the dip as it’ll negative affect the texture.

Variations

It’s so easy to customize black eyed pea dip. Here are a few ideas to get started:

• Use yellow or orange bell pepper in place of the green bell pepper.
• Add 1 cup of corn kernels (defrosted if frozen)
• Add fresh herbs—a quarter cup of fresh chopped parsley would be nice here.
• Just before serving, add chopped avocado.
• Use a balsamic vinaigrette in place of the Italian dressing.
• Add 1 cup of chopped grape tomatoes or cherry tomatoes.
• Use white beans in place of the black eyed peas.

Storage suggestions

This dip will keep for up to one week in a covered container in the refrigerator. I don’t recommend freezing the dip, as that will negatively affect the texture.

More dip recipes

Here are a few favorites!

• Reuben Dip
• Chocolate Chip Dip
• Easy Fruit Dip
• Crockpot Chili Cheese Dip
• Dill Dip with Sour Cream
• Easy Cold Crab Dip

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe

Cold Black Eyed Pea Dip

Published by Kate

This easy dip is packed with veggies and black eyed peas in an Italian dressing marinade. It's the perfect make-ahead appetizer.

5 from 1 vote

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Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Course Appetizer

Cuisine American

Servings 8 servings

Calories 82 kcal

Ingredients

  

1x2x3x

• 1 (16 oz) can black eyed peas, rinsed and drained
• 1 green bell pepper, finely chopped
• ¼ cup finely chopped red onion
• 4 green onions, thinly sliced
• 1 jalapeño pepper, seeded and chopped
• 1 (4 oz) jar chopped pimentos, drained
• 1 teaspoon garlic salt
• ½ cup Italian salad dressing
• To serve: tortilla chips

Instructions

 

• Stir all ingredients together in a large bowl. Refrigerate for at least one hour to allow the flavors to mix.
• Serve with tortilla chips for scooping.

Notes

You can make this dip up to 48 hours in advance of serving it. Place it in a covered dish in the refrigerator to store it. 

I like serving this dip with the cup-shaped tortilla chips (such as Tostitos scoops) for easier scooping. 

Additions: add 1 cup corn kernels, 1 small avocado, ¼ cup fresh chopped parsley, or 1 cup chopped tomatoes.

Substitutions: sub a yellow or orange bell pepper for the green bell pepper, use balsamic dressing instead of Italian, use a can of white beans (rinsed and drained) in place of the black eyed peas. 

Nutrition

Calories: 82kcalCarbohydrates: 11gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 442mgPotassium: 177mgFiber: 3gSugar: 4gVitamin A: 501IUVitamin C: 28mgCalcium: 18mgIron: 1mg

Keyword black eyed pea dip

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