I love the flavors in this black-eyed pea dip (which really resembles more of a salsa). I especially like the tanginess of the green olives and lime juice. The dish is so refreshing and satisfying! I like to serve mine with avocados tossed in lime juice, then topped with cracked pepper. You can either mix the avocado into the dip, serve it on top of the dip, or serve the avocado on the side.
This black-eyed pea dip is similar to a “Cowboy Caviar,” that famous dip from 1940s Neiman-Marcus chef Helen Corbitt, from Texas. Like cowboy caviar, this recipe has black-eyed peas as the base ingredient and the rest can be personalized in many ways. You can add some heat with jalapeños or other peppers. Or you can omit the corn, bell peppers, or cilantro. Increase or decrease any ingredient as you see fit – you can’t mess up this one. This type of black-eyed pea dip, salsa or salad is a southern staple with good reason: you’ll want to make it again and again.
To add a little spice to the dip, add a chopped fresh jalapeño (or other pepper) or 1/2 tablespoon of your favorite hot sauce.
This dip is good enough to eat with a fork, and you can actually serve it as a salad. If you serve the dip at 12:01 a.m. on New Year’s Eve, your guests will have their good luck for the next year all sewn up. How nice of you!
This salsa dip also makes a great dish for football season, your Super Bowl party, or a Mardi Gras celebration. Serve with tortilla chips, cornbread, or a toasted crusty bread. Keep this recipe around!
You might also enjoy trying some of these appetizers: