*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.
I made this the first time this New Year's eve. I was going to friends and needed an appetizer to take. Everyone raved (and I only made it an hour before). Then I took it the next week to a football watching party. Again raves. Both women have since then made the recipe themselves which is a testimony to how good it is. While I am not one to measure I basically make this recipe as is. Complex flavors with a surprising slight sweet taste (but not too much). Great go-to recipe. Healthy and tasty.
Just made this for Christmas Eve and it was a great success! Just a few changes...I used a 16oz can of Mexican petite diced tomatoes instead of the chopped Romas. They had jalapeno peppers so did not add any more. I used Splenda instead of 2 T sugar and I added a can of Mexicali corn. Yummy!
Help! I've made this awesome recipe and I can't stop eating it! I couldn't find canned black eyed peas so I used my favorite - black beans - and it is probably just as tasty. I've gotta go now I need to make more of this tasty recipe!
So yummy! Every time I make this several people ask for the recipe. I do not add the sugar or salt. I substituted 1 cup italain dressing for the olive oil & vinegar. I also add one can of shoe peg corn (drained.) Enjoy!
this has a lovely flavor and it hasnt even had a chance to marry in the fridge yet...so im looking forward to trying it after a few hours of sitting. i used a can of diced rotel tomatoes w/ green chilies instead of the fresh tomatoes (didnt have any though im sure it would be even better with the fresh as suggested). i also added half a can of corn w/ green chilies (just had them left over in the fridge and wanted to use them up:) For folks complaining of it being too sweet...just cut the sugar back a bit but dont omit it all together...the combination of balsamic vinegar and sugar is what makes it...that and lots of garlic....but give this dish a try...its simple and good!:)
We made this dip for New Years this year. It was a huge hit and didn't last long at the party. I added diced avocados which were awesome!! Next time I'll double the recipe. My husband loved it and he hates black eyed peas!
This was very good! I made a few changes to make this a light meal instead of a side dish. I added two boneless/skinless chicken thighs (diced which I cooked with frozen black eyed peas instead of canned then I rinsed the black eyes peas and chicken). This would also work with pre-cooked/grilled chicken breast. I also added avocado and sweet corn. I cut the sugar in half but it was still a little too sweet for me - next time I would use either sweet corn or sugar but not both. To cut the sweetness and add spice (I didn't have any jalapenos on hand) I added about 1 tsp of hot sauce some red pepper flakes and I squeezed some lime juice just before serving. This was yummy and a beautiful colorful presentation for an outdoor summer/spring evening dinner! I also made a kid-friendly batch with no onion garlic or peppers which 2 out of 3 of my kids enjoyed.
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