Receta Spicy Blacked-Eyed Pea Dip with Green Chiles for #TripleSBites
Spicy Blacked-Eyed Pea Dip with Green Chiles for #TripleSBites
By Eliot, on February 7th, 2015
Welcome to my third post for #TripleSBites, a super sexy, saucy, and spicy group of twenty bloggers sharing recipes for “Valentines and Beyond.”
Black-Eyed Pea Dip is a staple for us at any New Year’s Day celebration. I have seen similar recipes labeled as “Okie Caviar” and “Texas Caviar.” Whatever it’s called this stuff is addictive.
Spicy Black-Eyed Pea Dip (with Green Chiles)
based on Paula Deen’s Black-Eyed Pea Dip
- 2 (15 0z.) cans black-eyed peas, drained and rinsed
- 1 (12 oz.) pkg. frozen corn*
- 1 c. Roma tomatoes, chopped
- 2 bell peppers, chopped (Use a green, yellow, red, orange or a combination.)
- 1/2 c. yellow onion, chopped
- 2 (4 oz.) cans hot hatch green chiles
- 1/2 c. red wine vinegar
- 1 T. balsamic vinegar
- 1 t. fine sea salt
- 1/2 t. freshly cracked pepper
- 1/2 to 1 t. ground chipotle powder (Your preference on spiciness.)
- 1/4 t. honey
- 1 t. Gourmet Garden cilantro paste
- 1/2 t. Gourmet Garden garlic paste
- 1/2 c. extra virgin olive oil
- 1/2 c. vegetable oil
Place drained and rinsed peas, corn, tomatoes, peppers, onions and green chilis in a large bowl and toss together.
Place the remaining ingredients in a blender and blend until emulsified. Pour over pea mixture and gently stir.
Cover and refrigerate.
Serve with Frito Scoops.
*The corn can be added frozen because this dip is better the longer it sets in the refrigerator, giving the corn a chance to thaw. If you want to serve it right away, defrost the corn.
(Disclaimer: I did receive complimentary products from Gourmet Garden for participating in #TripleSBites. I have received no additional compensation for this post and the opinions expressed here are solely my own. My recipe shared in the review of this product was not sponsored.)
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