Instead of making Hoppin’ John, serve Black Eyed Pea Dip to guests on New Year’s Day. A nod to the traditional Southern recipe, this app calls for similar ingredients. Chock full of black eyed peas, heirloom tomatoes, red onion, jalapeño and some green onions, this vegetarian dip comes together with a honey-balsamic dressing. Serve Black Eyed Pea Dip with corn or tortilla chips. What a scrumptious appetizer to bring prosperity in the new year!
My husband’s parents hosted a New Year’s Day gumbo get-together for a long time, and when we moved to Texas, we adopted their tradition.
For the last four years, we’ve made a giant pot of gumbo, as well as various New Year’s Day sides, and opened our home so we can welcome the new year with friends.
This year is the first year we won’t be doing that, and it’s ridiculous how sad I am.
This year, we’re attending a good friend’s wedding on New Year’s Eve, and we won’t be back in time the next day to throw our annual party.
However, that doesn’t mean I cannot share a part of the party with y’all today.
For the last four years, I’ve made this super simple Black Eyed Pea Dip for our friends… and it has been well-loved and gobbled up.
It’s a nod to the traditional Southern dish, Hoppin’ John.
Hoppin’ John is a Southern stew (of sorts) that features black eyed peas, ham hock, veggies and rice. It’s eaten on New Year’s Day and is thought to herald a prosperous, luck-filled year.
This dip is our nod to the tradition. Because while I enjoy a good Hoppin’ John, we don’t have a ton of time to make it, nor do we offer another entrée since we’ve got a vat of gumbo.
Erin’s Recommended Tools/Products for Black Eyed Pea Dip
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- Essentials: Mason jar. Tongs.
- Get the look: Pottery serving bowl. (Similar from Crate & Barrel and Pottery Barn.) Orange tea towel. (Similar from Ladelle.) Oneida Countess Servingware.
Black Eyed Pea Dip is super simple and super delicious. You can make the parts in advance, then throw it together just before serving.
Trust me when I say your New Year’s Day guests will enjoy this dip. So will you.
Here’s how we do it:
- 12 oz. black eyed peas, steamed
- 2 small heirloom tomatoes, chopped
- ¼ red onion, chopped (about ½ cup)
- 1 jalapeño, minced
- 5 green onions, chopped
- 4 tablespoons extra virgin olive oil
- 1 ½ tablespoons honey
- 2 tablespoons balsamic vinegar
- ¼ teaspoon kosher salt
- 1 garlic clove, minced
- In a mason jar, combine the olive oil, honey, balsamic vinegar, salt and garlic clove.
- Shake until combined.
- Set aside until time to mix and serve the dip.
- On the stovetop or in the microwave, steam the black eyed peas until tender. Do not overcook. Drain, and let cool.
- In a large glass bowl, combine the room temperature black eyed peas, chopped tomatoes, red onion, jalapeño and green onions.
- Using a spoon or tongs, toss the dip until the ingredients are combined.
- If making in advance, stop here, and store in the refrigerator until time to serve.
- When ready to serve, pour the dressing into the dip. Toss again, ensuring all the ingredients are coated.
- Serve at room temperature with tortilla and corn chips.