Black-Eyed Pea Dip Recipe by Paula Deen

Level: Easy

Time: 10 MINUTES

1 ratings


  • 2 (15 oz) cans black-eyed peas, drained
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (10 oz) can spicy canned tomatoes, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup green bell pepper, chopped
  • 2 to 3 tablespoons fresh jalapeno peppers, chopped
  • 1/4 cup yellow onion, chopped
  • 1 (4 oz) jar pimentos, chopped and drained
  • 1/2 cup red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sugar
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • corn chips, for serving
  • pinch dried oregano


In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green and jalapeno peppers, onion and pimentos.


In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano and olive and vegetable oils. Shake until the ingredients are blended.


Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time.

Black-Eyed Pea Dip


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1 Review

Mary 1/16/2017
My friends and f

My friends and family love this recipe! I've been making this for a few years, and even give some to my hairdresser because everyone loves this stuff! It's SO good! I just take the jalapeno out for the kids or anyone who doesn't like spicy stuff! It's the perfect blend of ingredients that makes a New Year's or "lucky" salsa! Of course my husband and I could eat it year-round! The dressing gives it the right bit of sweet and salty tang you want in a salsa like this! Love this stuff, just another wonderful Paula Deen recipe! :-)

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