Paula Deen Black-Eyed Pea Dip

Paula Deen black-eyed pea dip takes just 15 minutes and a handful of canned black-eyed peas, corn and bell peppers to make a tangy, crunchy dip. It's an easy Southern appetizer for cookouts, potlucks, church suppers or game day, and it's make-ahead friendly because it chills in the fridge.

Let the dip chill in the fridge until you're ready to serve, because that time lets the vinegar dressing soak into the peas and peppers. Serve it right after mixing and it tastes sharp and flat instead of tangy and balanced.

Paula mixes a punchy dressing of two vinegars, Dijon mustard and a little sugar. It tames the heat of the jalapeños while it brings out the sweetness of the corn and red pepper. Draining the peas, corn and pimentos well also keeps the dip from turning watery, so it still scoops cleanly onto a chip.

Paula Deen Black-Eyed Pea Dip

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Calories

330

kcal

Black-eyed peas, corn and diced peppers soak up a tangy vinegar dressing as they chill. The result is a chunky, crunchy dip that scoops up easily with corn chips.

Ingredients

• 2 (15 oz) cans drained black eyed peas
  

• 1 (15 oz) can drained whole kernel corn
  

• 1 (10 oz) can chopped spicy canned tomatoes
  

• 1 cup chopped red bell pepper
  

• 1 cup chopped green bell pepper
  

• 2 to 3 tablespoons chopped fresh jalapeño peppers
  

• 1/4 cup chopped yellow onion
  

• 1 (4 oz) jar chopped and drained pimentos
  

• 1/2 cup red wine vinegar
  

• 1 tablespoon balsamic vinegar
  

• 1 teaspoon salt
  

• 1/2 teaspoon Freshly ground black pepper
  

• 1 tablespoon Dijon mustard
  

• 1/4 teaspoon sugar
  

• 1/2 cup Olive oil
  

• 1/2 cup Vegetable oil
  

• for serving corn chips
  

• pinch dried oregano
  

Directions

• Mix the vegetables: Combine 2 cans drained black-eyed peas, 1 can drained corn, 1 can chopped spicy tomatoes and 1 cup each red and green bell pepper in a large bowl. Add 2 to 3 tablespoons jalapeño, 1/4 cup onion and 1 jar drained pimentos, then stir so the colors spread evenly.
• Shake the dressing: Pour 1/2 cup red wine vinegar, 1 tablespoon balsamic vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon Dijon mustard, 1/4 teaspoon sugar and a pinch of dried oregano into a glass jar. Add 1/2 cup olive oil and 1/2 cup vegetable oil, then seal the lid and shake until blended.
• Dress the dip: Pour the dressing over the pea mixture and stir gently but thoroughly. That way every pea and kernel of corn gets coated without getting mashed.
• Chill and serve: Cover the bowl and refrigerate it until serving time. Then set it out with a big bowl of corn chips for scooping.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Ball regular mouth mason jars, 12 pack, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dried black-eyed peas instead of canned?

You can, but cook them until just tender first, then drain and cool them completely. Overcooked peas turn mushy and fall apart when you stir in the dressing, so watch them closely.

How long does black-eyed pea dip keep in the fridge?

Store it covered in the fridge, and it holds up well for a few days. The peppers soften a little as it sits, so stir it before serving and drain off any extra liquid.

Can I make this dip ahead of time?

Yes, it's actually made for it, since the recipe says to refrigerate it until serving time. The dressing needs that time to soak in, so mixing it earlier in the day works out well.

How do I make it less spicy?

Start with 2 tablespoons of jalapeño and seed them first, or swap the spicy canned tomatoes for plain ones. You can always stir in more jalapeño after tasting, so start small.

What can I serve with it besides corn chips?

Tortilla chips, pita chips or crackers all work, as long as they're sturdy enough to hold a chunky scoop. It also spoons nicely over grilled chicken or fish like a salsa.