Black Eyed Pea Dip

    Black Eyed Pea Dip


    17 people made this

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

    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 (5)


    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


    This recipe in general was good, but it was INCREDIBLY too much onion. it was all you could taste...and taste...and taste! I've made similiar recipes before and they were a big hit. This one would have been perfect with about 1/3 of the onion. - 29 Sep 2008

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