Cheesy Black Eyed Pea Dip Recipes

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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

BLACK-EYED PEA DIP



Black-Eyed Pea Dip image

Black-eyed peas tossed with red pepper, jalapeños and corn makes a colorful cold dip - a festive appetizer recipe for entertaining a crowd.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 10

Number Of Ingredients 11

1/4 cup olive oil
2 tablespoons fresh lime juice
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup chopped red bell pepper
2 medium jalapeño chiles, seeded, finely chopped (1/4 cup)
2 cans (15 oz each) black-eyed peas, drained
1 can (11 oz) whole kernel sweet corn, drained
2 tablespoons chopped fresh cilantro
Corn chips or tortilla chips, if desired

Steps:

  • In large bowl, stir oil, lime juice, garlic, salt and pepper. Stir in bell pepper, jalapeño, black-eyed peas, corn and cilantro. Cover; refrigerate 2 hours or overnight. Serve with chips.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg

CHEESY BLACK-EYED PEA DIP



Cheesy Black-Eyed Pea Dip image

This is my husbands favorite football season snack!

Provided by Vonna Pauls @HappyCooker

Categories     Dips

Number Of Ingredients 8

1/2 stick(s) butter or margarine
1/2 cup(s) chopped onion
1/2 clove(s) garlic, finely minced
12 ounce(s) sharp cheddar cheese, shredded
2 can(s) black-eyed peas, drained and rinsed (15 oz. cans)
1 - jalapeno pepper, finely chopped
1 can(s) chopped green chilies (4 oz. can)
- cumin, salt and pepper to taste

Steps:

  • In a medium saucepan over medium-low heat, melt butter and then add onions. Saute until golden then add garlic, jalapeno and chilies and cook for 1 minute.
  • Lower heat and add cheddar cheese, stir until melted. Add the black-eyed peas and cook for 5 minutes, stirring constantly. Season to taste with salt, pepper, cumin and chipotle powder if you'd like a bit more heat. Serve warm with tortilla chips.

VEGETARIAN BLACK-EYED PEA DIP



Vegetarian Black-Eyed Pea Dip image

One-pan, warm, vegetarian black-eyed pea dip. Enjoy with your favorite chips, crackers, or breads.

Provided by Chef Nastay Nate

Time 20m

Yield 8

Number Of Ingredients 10

1 tablespoon oil
1 small yellow onion, chopped
½ bunch green onions, sliced, white parts and tops separated
1 small jalapeno pepper, seeded and minced
1 (15 ounce) can black-eyed peas, drained
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
½ (8 ounce) package cream cheese, softened
2 tablespoons sour cream, or more to taste
1 cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Heat oil in an oven-proof skillet over medium heat; stir in yellow onion, white parts of the green onions, and jalapeno. Cook and stir until the onions have softened and turned translucent, 4 to 5 minutes.
  • Stir in black-eyed peas, paprika, and Creole seasoning; reduce heat to low. Stir in cream cheese and sour cream until melted. Top with shredded cheese blend.
  • Place in the preheated oven and broil until cheese is melted and golden, about 4 minutes. Garnish with green onion tops.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 10.4 g, Cholesterol 29.5 mg, Fat 11.7 g, Fiber 2.4 g, Protein 7.1 g, SaturatedFat 6.9 g, Sodium 347.3 mg, Sugar 0.8 g

BLACK-EYED PEA DIP



Black-Eyed Pea Dip image

This is a wonderful, easy dip recipe that looks like a salsa. It's important that it refrigerate at least six hours, You may even let it go overnight so the flavors can blend. It's best with Fritos® Scoops®.

Provided by ANNWDODD

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 6h20m

Yield 8

Number Of Ingredients 10

1 (15 ounce) can black-eyed peas, rinsed and drained
4 green onions, chopped
2 tablespoons white sugar
¼ cup olive oil
2 cloves garlic, minced
2 roma (plum) tomatoes, chopped
½ bunch fresh cilantro, chopped
3 tablespoons balsamic vinegar
¼ teaspoon salt
1 minced jalapeno pepper to taste

Steps:

  • Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 12.8 g, Fat 7.1 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 235 mg, Sugar 4.6 g

BLACK-EYED PEA DIP CON QUESO



Black-Eyed Pea Dip Con Queso image

Make and share this Black-Eyed Pea Dip Con Queso recipe from Food.com.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 15m

Yield 3 cups

Number Of Ingredients 7

1/2 cup butter
1 large onion, finely chopped
2 garlic cloves, pressed
16 ounces Velveeta cheese, cubed
5 jalapeno peppers, chopped fine
31 ounces black-eyed peas, drained
serve with tortilla chips or Fritos corn chips

Steps:

  • Melt butter in heavy pot.
  • Add onion and garlic.
  • Saute until tender.
  • Reduce heat and add cheese and peppers.
  • Cook over low heat stirring constantly.
  • Stir in peas and heat through.
  • Serve with chips.

Nutrition Facts : Calories 980.3, Fat 65.3, SaturatedFat 41.4, Cholesterol 200.8, Sodium 3334.5, Carbohydrate 61.7, Fiber 11.1, Sugar 15.1, Protein 39.5

KIM'S BLACK-EYED PEA DIP



Kim's Black-Eyed Pea Dip image

I'm sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this dip after I tried it on Super Bowl Sunday 2006. Garth is a die-hard Steelers fan, so it was an exciting day. Everybody always brings something for the party, and this was my friend Kim's contribution. Being a good southern girl, I love anything with black-eyed peas in it, but for you folks who are right now turning up your noses at the idea of eating black-eyed peas, all I can say is just try it. In fact, maybe I should name it something else for those skeptics. How about Pea Dippy?

Provided by Trisha Yearwood

Categories     Dip     Pea     Cheddar     Jalapeño     Super Bowl     snack

Yield Serves 10

Number Of Ingredients 6

3 (15-ounce) cans black-eyed peas, rinsed and drained
1/2 cup finely chopped canned pickled jalapeños, juices reserved
10 ounces cheddar cheese, grated
1 medium sweet onion, finely chopped
1/4 cup (1/2 stick) butter, softened
1/4 teaspoon garlic powder

Steps:

  • In an electric mixer or large mixing bowl, mix together the peas, jalapeños, 3 tablespoons of the reserved jalapeño juice, cheddar, onion, butter, and garlic powder until blended. Heat the dip in a medium Crock-Pot and serve it warm with corn chips.

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