Martys Black Eyed Pea Dip Recipes

BLACK-EYED PEA DIP

Steps:

• Melt butter in a medium to large skillet over medium heat. Add onion and sauté until soft and translucent. Add garlic and continue to sauté for about 1 minute more. Stir in all other ingredients. Continue to cook and stir until cheese melts and mixture becomes smooth, about 5 minutes.
• Transfer dip to a serving dish or small crockpot to keep the dip warm. Garnish with fresh cilantro, diced tomato and green onion, if you'd like. Serve with tortilla chips and enjoy!

KIM'S BLACK-EYED PEA DIP

Steps:

• In an electric mixer or large mixing bowl, mix together the peas, Cheddar, jalapenos, 3 tablespoons of the reserved jalapeno juice, butter, garlic powder and onion until blended. Season with salt and pepper. Heat the dip in a medium slow cooker and serve it warm with corn chips.

KIM'S BLACK-EYED PEA DIP

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.

MINTY PEA DIP

Steps:

• Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
• Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
• Season with salt and pepper; drizzle with oil.

BLACK-EYED PEAS

Steps:

• In a large bowl, soak beans overnight covered by at least 2 inches of water. Drain and rinse beans.
• Place beans, ham hock, onions, garlic, salt, and bay leaves in a large pot and add water to pot just to cover beans. Bring to a boil, reduce heat, and simmer, stirring occasionally, until beans are tender, 45 minutes to 1 hour.
• Remove from heat. Transfer ham hock to a cutting board. When cool enough to handle, discard skin and bones, chop meat, and return meat to the pot. Serve beans directly from the pot using a slotted spoon.

HEARTY BLACK-EYED PEAS

Steps:

• In a large saucepan, heat oil over medium. Add onion; season with salt and pepper, and cook until softened, 3 to 5 minutes.
• Add oregano, black-eyed peas, and broth. Bring to a boil, reduce to a simmer, and cook until liquid is thick and peas are tender, 15 to 20 minutes. Stir in parsley and hot sauce; season with salt and pepper. Serve.

BLACK-EYED PEA DIP

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.

MARTY'S BLACK-EYED PEA DIP

Steps:

• In a food processor combine peas, peppers, onion, jalapeño juice, green chilies, and garlic till decently smooth.
• Heat cheese and butter together and add other ingredients and heat through -
• Serve with corn chips (such as Fritos Scoops).