Black-Eyed Pea Sausage Dip

Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you do not really care for black-eyed peas but want to bring good luck for the New Year, try this recipe. Put this in the slow cooker the night before and have an amazing dip the next evening! Serve this at a party as a dip or serve with cornbread for a meal. Very versatile recipe. Serve hot with tortilla chips or crackers.

By hstar07

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Recipe Summary

prep:
10 mins
cook:
16 hrs 10 mins
total:
16 hrs 20 mins
Servings:
14
Yield:
14 servings
Nutrition Info
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a large skillet over medium-high heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Scoop vegetables into a slow cooker.

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  • Place sausage in the same skillet. Cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Transfer to the slow cooker; pour in black-eyed peas and diced tomatoes with green chiles.

  • Cook on Low until black-eyed peas are tender, about 16 hours.

Cook's Notes:

You can use hot sausage to make this dish spicier or regular sausage for more flavor.

You can use mild or hot tomato-green chile mix instead of plain.

You can also cook the dip on Medium for 8 hours instead of on Low for 16 hours. The longer you cook them the better they will be but you can eat as soon as the peas are tender.

Nutrition Facts

Per Serving:
170 calories; protein 8.3g; carbohydrates 16g; fat 8.2g; cholesterol 20.4mg; sodium 520.7mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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Soup Loving Nicole
Allstar
Rating: 4 stars
09/12/2019
I'm a little torn on how to rate this. As written, this is not what I would call a dip but a soup. The flavor is good but I think serving it in a bowl with cornbread would suit it better than trying to serve it as a dip with chips. The recipe also calls to cook it for 16 hours or until the peas are tender. They are coming from a can and already tender so 16 hours is overkill. The sausage gets cooked beforehand so really the only thing that needs cooked until tender is the onion and celery. After that it is just heating it all together long enough for the flavors to combine. Overall good flavor but execution needs tweaked. Read More
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