Spicy Pea Dip Recipes

PEA DIP

Steps:

• Whizz peas (lightly cooked, if you prefer), lime juice, chilli, spring onion and mint together in the food processor (or use a hand blender) until they form a pâté. The texture can be smooth or coarse, as you wish.
• Season to taste with salt and pepper, then serve very cold.

SPICY BLACK-EYED PEA DIP

Steps:

• In a medium saucepan, combine the bell pepper, celery, onion, black pepper, Tabasco, ketchup, salt, bullion cubes, nutmeg and cinnamon. Cook over low heat, stirring often, until mixture is boiling and bullion cubes are dissolved.
• Add peas, Rotel, garlic, and sugar and simmer for 30 minutes.
• Stir flour into warm bacon drippings (that way the flour doesn't lump) and stir flour/dripping mixture into peas.
• Cook ten minutes more. Mixture should be thick enough to use as dip. I reserve the liquid from the canned peas "just in case" but usually the thickness is just right or maybe only a little bit of liquid is needed- I wait till the end of cooking to see.
• Scoop a couple of cups of the finished peas out and set aside. Using a blender, food processor, or stick blender, blend the most of the peas to a medium-smooth dip, then return the couple of cups of whole peas back in, stir, and serve. Mashing the most of the peas makes a nice smooth dip that clings to a chip well, while leaving a small portion of them whole makes a nice presentation.
• Serve with Frito Scoop chips or corn bread.

SPICY PEA DIP

Steps:

• Mash peas in a medium bowl, using a potato masher or the back of a large spoon. In a medium bowl, combine mashed peas, onion, garlic, lime juice and hot pepper sauce to taste. Mix until well blended. Stir in tomatoes and cilantro. If a refrigerator or cooler is available, cover and cool for about 1 to 2 hours to allow flavors to blend. The dip can also be enjoyed right away at room temperature.
• Servings: 8.
• Nutritional Information Per Serving:.
• Calories 30; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 135mg; Carbohydrate 6g; Fiber 2g; Protein 2g; Vitamin A 15%DV*; Vitamin C 10%DV; Calcium 2%DV; Iron 4%DV.
• *Daily Value.

SPICY CHICKPEA DIP (HUMMUS)

Steps:

• Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients).
• Add the chickpeas and continue mixing to a smooth paste.
• Garnish with the cayenne pepper.
• Served at room temperature or chilled.

QUICK & SPICY BLACK-EYED PEA DIP

Steps:

• If using left over black-eyed peas, include any of the ham or bacon seasoning to enhance the dip.
• Measure out 4 cups and place in a sieve or strainer to drain for approximately 10 minutes.
• Removing this excess moisture from the cooked peas will guarantee a creamier dip.
• In a large sauce pan, melt butter over medium-high heat.
• Add onions, celery and garlic and sauté 2 to 3 minutes.
• Add jalapeño pepper and chopped green chilies.
• Cook 2 to 3 additional minutes and add half of the black-eyed peas.
• Simmer 2 minutes, add cheese and stir until melted.
• Pour contents into the bowl of a food processor and blend until puréed.
• Transfer to a decorative serving bowl and add remaining black-eyed peas.
• Stir well to incorporate.
• Add chopped pimento and parsley for garnish.
• Season to taste with salt and pepper.
• Serve with warm tortilla chips or crackers.