Black Eyed Pea Dip

    9 hours 45 minutes

    This tastes best served at room temperature. It's delicious as a dip with corn chips, or serve it on bruschetta.

    17 people made this

    Serves: 12 

    • 500g dried black eyed peas
    • 2 cups (500ml) Italian-style salad dressing
    • 1 to 2 green chillies, diced
    • 2 medium onions, finely chopped
    • 4 jarred roasted red capsicums, drained and diced
    • 2 cloves garlic, minced
    • 2 green capsicums, diced
    • 1 pinch freshly ground black pepper

    Preparation:15min  ›  Cook:1hour30min  ›  Extra time:8hours chilling  ›  Ready in:9hours45min 

    1. Place black eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until beans are tender.
    2. Drain beans. Cover with salad dressing.
    3. In a large bowl, mix together green chillies, onion, red capsicums, garlic, green capsicums and ground black pepper. Toss in bean mixture. Chill in the refrigerator 8 hours or overnight before serving.

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    Reviews in English (16)


    Made it vegetarian. This is a wonderful recipe, however, I used tinned peas and made it just a couple of hours ahead of time. It keeps well for a few days.  -  29 Sep 2008


    Used different ingredients. This is a great recipe but trust me on this.... add 1 or 2 tablespoons of sugar. Makes all the difference.  -  29 Sep 2008


    Very good, definitly a good change.  -  29 Sep 2008