Black Eyed Pea Dip

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!

Prep Time 20

Total Time 20

Servings servings

Calories 134kcal

Ingredients

Dip

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

Dressing

¼ cup extra virgin olive oil
1 ½ tablespoons honey
2 tablespoons balsamic vinegar
¼ teaspoon kosher salt
1 garlic clove minced

Instructions

Mix the Dressing

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.

Make 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.

Notes

Please note that this dip, once combined with the dressing, does NOT refrigerate well. Do not mix the dip and the dressing until it's serving time because of this.

Make ahead tip: You may pre-chop and keep the ingredients in separate containers in the refrigerator for up to a day beforehand. When time, toss the ingredients together with the dressing and then serve immediately.

Nutrition