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Black-Eyed Pea Dip

Betty Crocker Kitchens
Updated Oct 20, 2016
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Black-eyed peas tossed with red pepper, jalapeños and corn makes a colorful cold dip - a festive appetizer recipe for entertaining a crowd.

Black-Eyed Pea Dip

  • Prep Time 10 min
  • Total 2 hr 10 min
  • Servings 10
  • Ingredients 11
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Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup chopped red bell pepper
  • 2 medium jalapeño chiles, seeded, finely chopped (1/4 cup)
  • 2 cans (15 oz each) black-eyed peas, drained
  • 1 can (11 oz) whole kernel sweet corn, drained
  • 2 tablespoons chopped fresh cilantro
  • Corn chips or tortilla chips, if desired

Instructions

  • Step 
    1
    In large bowl, stir oil, lime juice, garlic, salt and pepper. Stir in bell pepper, jalapeño, black-eyed peas, corn and cilantro. Cover; refrigerate 2 hours or overnight. Serve with chips.

Nutrition

110 Calories
6g Total Fat
3g Protein
12g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Total Fat
6g
0%
Saturated Fat
1g
0%
Sodium
350mg
0%
Total Carbohydrate
12g
0%
Dietary Fiber
2g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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