Black-Eyed Pea Dip Recipe by Paula Deen

Level: Easy

Time: 10 MINUTES

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  • 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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