Black Eyed Pea Dip is a flavorful blend of black-eyed peas, corn, pickled jalapeños, red onion, avocado, and cilantro, often served as a savory appetizer or snack. It's perfect for scooping with chips, and makes the best New Year's recipe!
Course Appetizer, Side Dish
Cuisine American
Keyword black-eyed pea dip, new year's black eyed peas
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories 428kcal
Author Sue Ringsdorf
Ingredients
30oz.canned black-eyed peas- rinsed and drained
10oz.canned corn- drained
1/2cupjarred jalapeños - roughly chopped
1/2cupred onions- thinly sliced
1/3cupcilantro- finely chopped
1largeavocado- chopped
salt and pepper- to taste
1Tablespoonolive oil
1largelime
Tostitos (scoops)- to serve
Instructions
Prep canned goods. Rinse and drain black eyed peas. Add to a large mixing bowl. Drain canned corn. Add to the bowl. Drain jalapeños and add to the bowl.30 oz. canned black-eyed peas, 10 oz. canned corn, 1/2 cup jarred jalapeños
Prep fresh veggies. Chopped red onions, cilantro, and avocado. Add to bowl.1/2 cup red onions, 1/3 cup cilantro, 1 large avocado
Top with olive oil and lime juice. Top the dip with olive oil and fresh lime juice. Add salt and pepper and stir to combine.1 Tablespoon olive oil, 1 large lime, salt and pepper
Serve. Add dip ingredients to a serving dish. Serve with Tostito scoops.Tostitos (scoops)
Notes
Store leftover dip in an airtight container in your refrigerator for 2-3 days. (The avocado will brown eventually, however.)
Leftover dip will last 2-3 days in the refrigerator (without the avocado).