Black Eyed Pea Dip with Lime Avocado Topping

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:

Tex-Mex Portobello Waffle Fries

Spicy Avocado Spinach Artichoke Dip

Cajun Baked Okra

Guacamole Stuffed Red Potatoes

Artichoke Basil Toasts & Dip

Print Recipe

Black Eyed Pea Dip

A delicious, tangy, crunchy dip that resembles a salsa or "Cowboy Caviar" bean dip. Use as a salad or side dish, too. Also good with crusty bread or corn bread.

Course

Appetizer, Snack

Cuisine

American, Southern US

Keyword

avocado, avocados, black-eyed peas, cilantro, corn, cumin, green olives, green onions, lime juice, red bell pepper, Tabasco sauce

Prep Time

10 minutes

Servings

cups

Ingredients

To make the black-eyed pea dip:

• 2 15-ounce cans black-eyed peas drained and rinsed, around 3 cups
• 1 15-ounce can corn, drained, about 1-1/2 cups
• 1 red bell pepper seeded and chopped
• 2 green onions sliced
• 1/2 cup green olives sliced
• 3 tablespoons lime juice
• 1/4 cup fresh cilantro optional, chopped
• 1/2 tablespoon Tabasco sauce or more, to taste
• 1/2 teaspoon cumin or to taste
• salt to taste

To make the avocado topping:

• 3 avocados
• 1-1/2 tablespoons lime juice
• cracked black pepper

Course Appetizer, Snack Cuisine American, Southern US Keyword avocado, avocados, black-eyed peas, cilantro, corn, cumin, green olives, green onions, lime juice, red bell pepper, Tabasco sauce Prep Time 10 minutes Servings cups Ingredients To make the black-eyed pea dip: 2 15-ounce cans black-eyed peas drained and rinsed, around 3 cups 1 15-ounce can corn, drained, about 1-1/2 cups 1 red bell pepper seeded and chopped 2 green onions sliced 1/2 cup green olives sliced 3 tablespoons lime juice 1/4 cup fresh cilantro optional, chopped 1/2 tablespoon Tabasco sauce or more, to taste 1/2 teaspoon cumin or to taste salt to taste To make the avocado topping: 3 avocados 1-1/2 tablespoons lime juice cracked black pepper

Instructions

To make the dip:

1. In a large mixing bowl, combine all of the ingredients, adjusting each to your taste.

   
2. Refrigerate until served.

To make the avocado topping:

1. Pour the lime juice into a small mixing bowl.
2. Peel the avocados and remove the pits. Cut each avocado into cubes, placing the cubes into the bowl of lime juice as you go.
3. Gently toss the avocados in the lime juice to coat.

To assemble the dip:

1. Spoon the black-eyed pea dip into a serving dish or individual dishes.
2. Add all of the avocado topping (if using a single serving dish) to the top of the bean dip. If using individual serving dishes, put a portion of the avocado topping on each one, or serve the avocado on the side.
3. Top the avocado topping with cracked black pepper. Serve cold with tortilla chips, corn bread, or a toasted crusty bread.

Recipe Notes

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