Spicyblackeyedpeadip Recipes

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SPICY BLACK-EYED PEA DIP



Spicy Black-Eyed Pea Dip image

Taken from "Celebrations on the Bayou", published in 1989 by the Junior League of my home town, Monroe, Louisiana. There are lots of blackeye pea dip recipes out there, but this one really stands out from the crowd. Please don't let the long and quirky ingredients list dissuade you; this dip is quick and easy to make and the flavor is just exceptional. Let me put it this way: I brought this to a neighborhood party once, and three years later one of the men asked me if I would make that "weird blackeye pea dip that was so danged good" again. A good ole boy in overalls doesn't remember a dip he had at a party three years ago for no reason. I wish I had invented this dip.

Provided by lolsuz

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 bell pepper, finely chopped
2 stalks celery, finely chopped
1 large onion, finely chopped
1 teaspoon black pepper
1 1/2 teaspoons Tabasco sauce (or to taste)
1/2 cup ketchup
1 teaspoon salt
3 chicken bouillon cubes
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 (15 ounce) cans black-eyed peas, drained and liquid reserved
1 (10 ounce) can Rotel Tomatoes, undrained
1 garlic clove, pressed
1 teaspoon sugar
1/2 cup bacon drippings
3 tablespoons flour

Steps:

  • In a medium saucepan, combine the bell pepper, celery, onion, black pepper, Tabasco, ketchup, salt, bullion cubes, nutmeg and cinnamon. Cook over low heat, stirring often, until mixture is boiling and bullion cubes are dissolved.
  • Add peas, Rotel, garlic, and sugar and simmer for 30 minutes.
  • Stir flour into warm bacon drippings (that way the flour doesn't lump) and stir flour/dripping mixture into peas.
  • Cook ten minutes more. Mixture should be thick enough to use as dip. I reserve the liquid from the canned peas "just in case" but usually the thickness is just right or maybe only a little bit of liquid is needed- I wait till the end of cooking to see.
  • Scoop a couple of cups of the finished peas out and set aside. Using a blender, food processor, or stick blender, blend the most of the peas to a medium-smooth dip, then return the couple of cups of whole peas back in, stir, and serve. Mashing the most of the peas makes a nice smooth dip that clings to a chip well, while leaving a small portion of them whole makes a nice presentation.
  • Serve with Frito Scoop chips or corn bread.

HOT AND SPICY CHEESY BLACK-EYED PEA DIP



Hot and Spicy Cheesy Black-Eyed Pea Dip image

If you've never had traditional black-eyed pea dip, do yourself a favor and try this yummy cheesy version!

Provided by Julesong

Categories     Spreads

Time 20m

Yield 1 LARGE batch

Number Of Ingredients 12

1 3/4 cups dried black-eyed peas
2 -5 jalapeno peppers, seeded and chopped, to taste
1/3 cup chopped onion
2 garlic cloves, minced
4 ounces butter
2 cups shredded cheddar cheese
1 (4 ounce) can chopped mild green chilies
1 tablespoon lime juice (not sweetened)
1/4 cup sour cream
1 slice well-cooked bacon, crumbled
1/4 cup chopped green onion
Tabasco sauce, to taste

Steps:

  • Soak and rinse the peas then cook according to package directions (or use three 15-ounce cans of black-eyed peas); drain and set aside.
  • Whir together the jalapeño peppers, onion, and garlic in a food processor until smooth; set aside.
  • Over high heat in a double boiler over boiling water, combine the butter and cheese and stir together until the cheese is melted.
  • Lower heat to medium and add the green chilies, cooked peas, pepper mixture, and remaining ingredients and cook for another 5 minutes.
  • Pour into serving dish and serve immediately, hot, with tortilla chips.
  • Some folks add about a 1/2 cup of cooked corn to the dip, as well, but I prefer it without.
  • If you're diabetic and avoiding carbohydrates, you can substitute black soybeans for the peas and it'll taste pretty much the same but will be much lower in carbs (and higher in fiber).

Nutrition Facts : Calories 3008.3, Fat 193.2, SaturatedFat 117.8, Cholesterol 521.8, Sodium 3670.5, Carbohydrate 199, Fiber 34.8, Sugar 29.2, Protein 133.2

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