Cold Black Eyed Pea Dip

black eyed pea dip in a small round white bowl.

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

Cook Time 0

Total Time 15

Course Appetizer

Cuisine American

Servings servings

Calories 82 kcal

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

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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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