Bbq Black Eyed Pea Dip Recipes

BLACK-EYED PEA DIP

Steps:

• Melt butter in a medium to large skillet over medium heat. Add onion and sauté until soft and translucent. Add garlic and continue to sauté for about 1 minute more. Stir in all other ingredients. Continue to cook and stir until cheese melts and mixture becomes smooth, about 5 minutes.
• Transfer dip to a serving dish or small crockpot to keep the dip warm. Garnish with fresh cilantro, diced tomato and green onion, if you'd like. Serve with tortilla chips and enjoy!

KIM'S BLACK-EYED PEA DIP

Steps:

• In an electric mixer or large mixing bowl, mix together the peas, Cheddar, jalapenos, 3 tablespoons of the reserved jalapeno juice, butter, garlic powder and onion until blended. Season with salt and pepper. Heat the dip in a medium slow cooker and serve it warm with corn chips.

BLACK-EYED PEA DIP

Steps:

• Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.

VEGETARIAN BLACK-EYED PEA DIP

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat oil in an oven-proof skillet over medium heat; stir in yellow onion, white parts of the green onions, and jalapeno. Cook and stir until the onions have softened and turned translucent, 4 to 5 minutes.
• Stir in black-eyed peas, paprika, and Creole seasoning; reduce heat to low. Stir in cream cheese and sour cream until melted. Top with shredded cheese blend.
• Place in the preheated oven and broil until cheese is melted and golden, about 4 minutes. Garnish with green onion tops.

BLACK-EYED PEAS DIP

Steps:

• Mix olive oil, garlic, salt, pepper and lemon juice in large bowl.
• Add remaining ingredients and mix well.
• Refrigerate 4-8 hours.
• Serve with your favorite dipping chip.
• Enjoy.

TEXAN BLACK-EYED PEA DIP

Steps:

• 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.

BLACK-EYED PEA DIP

Steps:

• Place peas in heavy medium saucepan. Add enough water to saucepan to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas by 2 inches. Generously salt water. Stir in 1 garlic clove. Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
• Using slotted spoon, transfer peas to processor. Process until smooth. Add remaining garlic clove and next 3 ingredients. Pulse until smooth. Season to taste with salt and pepper. Transfer dip to 8-inch-diameter pie plate or quiche dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Top dip with cheddar. Bake until dip is heated through and cheese bubbles, about 20 minutes. Sprinkle dip with green onions and serve with tortilla chips.

BLACK-EYED PEA DIP

Steps:

• Mix all ingredients together in a bowl.
• Cover and refrigerate 24 hours ahead.
• Serve with corn chip scoops or Tostitos scoops.