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Black-Eyed Pea Dip with Beans and Jalapeno Peppers

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black eyed peas
Dana Hoff/StockFood Creative/Getty Images

This black-eyed pea dip recipe is best served hot with tortilla chips for dipping. The combination of ingredients and seasonings make a delicious, spicy dip. 

Thanks to Sandy for posting this recipe. The canned peas make it a quick dip to put together, and it could be served right from a slow cooker or chafing dish.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

  • 1/2 green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 3 to 4 green onions with tops, chopped
  • Oil
  • 1 teaspoon black pepper
  • 2 teaspoons Tabasco
  • 1/2 cup Ketchup
  • 3 chicken bouillon cubes
  • 1/4 teaspoon cinnamon
  • 2 (15-ounce) cans of black-eyed peas
  • 1 can (about 10 ounces) Rotel tomatoes with green chilies
  • 1 clove garlic, pressed
  • 2 jalapeno peppers, seeds removed and finely chopped 
  • 1 teaspoon sugar

Preparation:

In medium saucepan over medium-high heat, sauté bell peppers, celery and onions in a small amount of oil, until tender. Add black pepper, Tabasco, ketchup, bullion cubes, and cinnamon.

Reduce heat to low; add peas, tomatoes, garlic and sugar. Simmer 30 minutes.

Serve hot with corn chips for dipping.

Makes 1 quart of dip.

Shared by Sandy

 

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