Black Eyed Pea Dip Recipe
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!
Servings 4 servings
Calories 428kcal
Ingredients
- 30 oz. canned black-eyed peas - rinsed and drained
- 10 oz. canned corn - drained
- 1/2 cup jarred jalapeños - roughly chopped
- 1/2 cup red onions - thinly sliced
- 1/3 cup cilantro - finely chopped
- 1 large avocado - chopped
- salt and pepper - to taste
- 1 Tablespoon olive oil
- 1 large lime
- 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).
Nutrition
Calories: 428kcal | Carbohydrates: 62g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 413mg | Potassium: 1003mg | Fiber: 18g | Sugar: 9g | Vitamin A: 493IU | Vitamin C: 15mg | Calcium: 73mg | Iron: 6mg