Spicy Pea Dip Recipes

SPICY BLACK-EYED PEA SALAD

Steps:

• Combine the vinegar, garlic, cayenne and 1/2 teaspoon salt in a large bowl. Whisk in the olive oil. Add the black-eyed peas, tomatoes, peppers, celery, onions and parsley and toss to combine. Season with salt to taste.

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.

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.

SPICY SPLIT PEAS

Steps:

• In 3-quart saucepan, heat water and peas to boiling. Boil uncovered 2 minutes; reduce heat to low. Cover and simmer about 25 minutes or until peas are tender but not mushy; drain.
• In 10-inch skillet, melt butter over medium-high heat. Cook gingerroot, salt, turmeric, cumin and onion in butter about 3 minutes, stirring occasionally, until onion is tender. Stir in peas until evenly coated.

SUPER SPICY PEA SALAD

Steps:

• In a medium bowl, combine peas, onion, relish, egg and jalapeno. Stir in mayonnaise and cheese. Chill for at least two hours before serving.

SPICED PEA & COURGETTE FRITTERS WITH MINTY YOGURT DIP

Steps:

• In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.
• When you're ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan - add only 4-5 tbsp at a time so you don't overcrowd the pan - and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
• To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.

PEA, MINT & CHILLI DIP

Steps:

• Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.

SPICY PEA DIP

Steps:

• Mash peas in a medium bowl, using a potato masher or the back of a large spoon. In a medium bowl, combine mashed peas, onion, garlic, lime juice and hot pepper sauce to taste. Mix until well blended. Stir in tomatoes and cilantro. If a refrigerator or cooler is available, cover and cool for about 1 to 2 hours to allow flavors to blend. The dip can also be enjoyed right away at room temperature.
• Servings: 8.
• Nutritional Information Per Serving:.
• Calories 30; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 135mg; Carbohydrate 6g; Fiber 2g; Protein 2g; Vitamin A 15%DV*; Vitamin C 10%DV; Calcium 2%DV; Iron 4%DV.
• *Daily Value.