Texan Black-Eyed Pea Dip

I had gotten this recipe from a friend several years ago but have made it my own since then. I love it because it is so easy to adjust this recipe to get a milder or hotter flavor. Serve with tortilla chips.

Prep Time:
20 mins
Additional Time:
1 day
Total Time:
1 day 20 mins
10 servings


  • 1 (16 ounce) jar picante sauce

  • 1 (15.5 ounce) can black-eyed peas, drained

  • 1 (15.5 ounce) can white hominy, drained

  • ½ cup chopped white onion

  • ½ cup chopped fresh cilantro

  • ¼ cup chopped green onion

  • 1 (4 ounce) can diced green chile peppers

  • 1 pinch ground cumin, or to taste

  • 1 pinch garlic powder, or to taste

  • salt and ground black pepper to taste


  1. 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.

Nutrition Facts (per serving)

86 Calories
1g Fat
16g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 86
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 646mg 28%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 4g
Vitamin C 14mg 68%
Calcium 27mg 2%
Iron 1mg 6%
Potassium 133mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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