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