Quick Spicy Black Eyed Pea Dip Recipes

SPICY BLACK-EYED PEAS

Steps:

• In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
• Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving

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.

SLOW COOKER SPICY BLACK-EYED PEAS

Steps:

• Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

BLACK-EYED PEA DIP

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.

BLACK-EYED PEAS SPICY STYLE

Steps:

• In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!

SPICY BLACK-EYED PEA DIP

Steps:

• In a medium saucepan, combine the bell pepper, celery, onion, black pepper, Tabasco, ketchup, salt, bullion cubes, nutmeg and cinnamon. Cook over low heat, stirring often, until mixture is boiling and bullion cubes are dissolved.
• Add peas, Rotel, garlic, and sugar and simmer for 30 minutes.
• Stir flour into warm bacon drippings (that way the flour doesn't lump) and stir flour/dripping mixture into peas.
• Cook ten minutes more. Mixture should be thick enough to use as dip. I reserve the liquid from the canned peas "just in case" but usually the thickness is just right or maybe only a little bit of liquid is needed- I wait till the end of cooking to see.
• Scoop a couple of cups of the finished peas out and set aside. Using a blender, food processor, or stick blender, blend the most of the peas to a medium-smooth dip, then return the couple of cups of whole peas back in, stir, and serve. Mashing the most of the peas makes a nice smooth dip that clings to a chip well, while leaving a small portion of them whole makes a nice presentation.
• Serve with Frito Scoop chips or corn bread.

TEXAN BLACK-EYED PEA DIP

Steps:

• Combine picante sauce, black-eyed peas, hominy, white onion, cilantro, green onion, chile peppers, cumin, garlic powder, salt, and pepper in a large mixing bowl. Mix until well combined. Cover and chill for 24 hours.

SPICY BLACK-EYED PEAS

Steps:

• In a large saucepan, cook the bacon slices, until crisp.
• Remove the bacon, crumble and set aside to use as a topping for the finished peas.
• Saute the onion in the bacon drippings until tender.
• Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water.
• Cover and cook over medium heat for 45 min to an hour, or until the peas are tender.
• Add additional water, if necessary.
• Serve over rice with the crumbled bacon as a garnish.

SPICY BLACK-EYED PEAS

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except salsa.
• Cover; cook on High heat setting 3 to 4 hours.
• Stir in salsa. Cover; cook on High heat setting about 10 minutes or until hot.

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.

BLACK EYED PEA HOT DIP

Steps:

• Preheat oven to 350 degrees.
• In food processor, pulse drained black eyed peas with garlic cloves until smooth. Add softened cream cheese, chili powder and cayenne pepper and pulse to mix.
• Put mixture in 8 inch pie pan. Top with shredded cheese.
• Bake 20-25 minutes until cheese is melted and dip is bubbly. Top with chopped green onions and serve with your favorite tortilla chip.

BLACK-EYED PEA DIP

Steps:

• Melt together the cheese and margarine.
• Combine the remaining ingredients; stir cheese mixture into black-eyed pea mixture.
• Heat in crockpot and serve with tortilla chips.

BLACK-EYED PEA DIP

Steps:

• Place peas in heavy medium saucepan. Add enough water to saucepan to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas by 2 inches. Generously salt water. Stir in 1 garlic clove. Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
• Using slotted spoon, transfer peas to processor. Process until smooth. Add remaining garlic clove and next 3 ingredients. Pulse until smooth. Season to taste with salt and pepper. Transfer dip to 8-inch-diameter pie plate or quiche dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Top dip with cheddar. Bake until dip is heated through and cheese bubbles, about 20 minutes. Sprinkle dip with green onions and serve with tortilla chips.

SPICY CHIPOTLE BLACK-EYED PEAS

Steps:

• Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
• Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

QUICK & SPICY BLACK-EYED PEA DIP

Steps:

• If using left over black-eyed peas, include any of the ham or bacon seasoning to enhance the dip.
• Measure out 4 cups and place in a sieve or strainer to drain for approximately 10 minutes.
• Removing this excess moisture from the cooked peas will guarantee a creamier dip.
• In a large sauce pan, melt butter over medium-high heat.
• Add onions, celery and garlic and sauté 2 to 3 minutes.
• Add jalapeño pepper and chopped green chilies.
• Cook 2 to 3 additional minutes and add half of the black-eyed peas.
• Simmer 2 minutes, add cheese and stir until melted.
• Pour contents into the bowl of a food processor and blend until puréed.
• Transfer to a decorative serving bowl and add remaining black-eyed peas.
• Stir well to incorporate.
• Add chopped pimento and parsley for garnish.
• Season to taste with salt and pepper.
• Serve with warm tortilla chips or crackers.