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!
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.
This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.
- 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.
- 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.
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.
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!
Cold Black Eyed Pea Dip
- 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
- 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.