Black Eyed Pea Dip
There are a million taco dip recipes out there that are delicious, but they are also fairly typical. Maybe it’s time to switch things up a little bit!
This Black Eyed Pea Taco Dip is extremely easy to make, but swaps an unexpected ingredient for refried beans. Black eyed peas are lower in both fat and calories than refried beans, so even though the beans will be similar, you’ll have a slightly different flavor with a very familiar texture.
While this is a huge crowd-pleaser just as it is, it can easily be made vegetarian by leaving off the bacon if necessary. Serve this with some chips or veggies and you’re ready to party!
If you’re looking for other easy appetizer recipes, my Bacon Wrapped Pickles and Easy Stuffed Mushrooms will take you only minutes to make!
Black Eyed Peas Recipe
Ingredients:
1 can black eyed peas in water
1 cup salsa, chunky
1 cup lettuce, shredded
1 1/2 cups cheddar cheese, shredded
2 – 3 bacon slices, cooked
1/2 tsp garlic salt
1 tsp taco seasoning
salt and pepper to taste
Sour cream, black olives and scallions (optional)
Pour the entire contents of your can of black eyed peas into a medium-sized saucepan and cook on medium until they are soft. This should take 3-5 minutes total.
Drain the liquid, place the black eyed peas into a bowl, and add your garlic powder. You may also want to add a bit of salt and pepper depending on whether your peas in the can are seasoned. Mash with a potato masher until your peas are smooth.
Pull out a pie plate and spread the beans around the bottom, bringing them slightly up the sides of the pan as well.
Pour the salsa on top of the beans and spread evenly.
Chop your lettuce into shreds and sprinkle it on top of the salsa.
Sprinkle the shredded cheddar cheese over the top of the lettuce.
Chop your cooked bacon into small pieces and sprinkle them over the cheese.
Garnish with scallions, sour cream, or black olives. Sprinkle your taco seasoning over the entire dish (including garnishes).
Serve with tortilla scoops, carrots or celery and enjoy!
This is an appetizer that is best when it is made fresh, so you will want to put this together the same day you plan to serve.
Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, ClearEmile Henry Made In France HR Modern Classics Pie Dish, 9
Lawry’s Garlic Salt, 6 oz, 2 pk
Old El Paso Seasoning, Taco, 6.25-ounce
Glory Foods, Seasoned, Blackeye Peas, 15oz Can (Pack of 6)
Organic Black-Eyed Peas by Food to Live (Raw Dried Cow Peas, Non-GMO, Kosher, Bulk Beans, Product of the USA) — 5 Pounds
Ingredients
- 1 can black eyed peas in water
- 1 cup salsa, chunky
- 1 cup lettuce, shredded
- 1 1/2 cups cheddar cheese, shredded
- 2 - 3 bacon slices, cooked
- 1/2 tsp garlic salt
- 1 tsp taco seasoning
- salt and pepper to taste
- Sour cream, black olives and scallions (optional)
Instructions
- Pour the entire contents of your can of black eyed peas into a medium-sized saucepan and cook on medium until they are soft. About 3-5 minutes.
- Drain the liquid, place the black eyed peas into a bowl, and add your garlic powder. You may also want to add a bit of salt and pepper depending on whether your peas in the can are seasoned. Mash with a potato masher until your peas are smooth.
- Pull out a pie plate and spread the beans around the bottom, bringing them slightly up the sides of the pan.
- Pour the salsa on top of the beans and spread evenly.
- Chop your lettuce into shreds and sprinkle it on top of the salsa.
- Sprinkle the shredded cheddar cheese over the top of the lettuce.
- Chop your cooked bacon into small pieces and sprinkle them over the cheese.
- Garnish with scallions, sour cream, or black olives.
- Sprinkle your taco seasoning over the entire dish (including garnishes).
- Serve with tortilla scoops, carrots or celery and enjoy!
