Hot Blackeyed Pea Dip
A flavorful hot black-eyed pea dip with smoky, spicy notes, perfect for parties or as a hearty snack, combining peppers, tomatoes, spices, and bacon drippings for rich taste.
Ingredients
- 1/2 bell pepper, chopped fine ⓘ
- 2 blades celery, chopped fine ⓘ
- 1 med. onion, chopped fine ⓘ
- 1 tsp. black pepper ⓘ
- 2 Tbsp. Tobasco sauce ⓘ
- 1/2 cup catsup ⓘ
- 1 tsp. salt ⓘ
- 3 chicken bouillon cubes ⓘ
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon ⓘ
- 2 15 oz. cans black-eyed peas ⓘ
- 1 15 oz. can RoTel tomatoes ⓘ
- 1 clove garlic, pressed
- 1 tsp. sugar
- 1 Tbsp. flour ⓘ
- 1/2 cup bacon drippings ⓘ
Instructions
- Combine the chopped bell pepper, celery, onion, black pepper, Tabasco sauce, catsup, salt, chicken bouillon cubes, nutmeg, and cinnamon in a saucepan.
- Cook over low heat, stirring, until the mixture reaches a boil and the bouillon cubes are dissolved.
- Add the drained black-eyed peas, RoTel tomatoes, pressed garlic, and sugar to the saucepan.
- Simmer the mixture for 30 minutes.
- Mix the bacon drippings with the flour and stir into the peas mixture.
- Cook for an additional 10 minutes, stirring well.
- Serve hot with corn chips.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or increasing the Tobasco sauce. If you don't have black-eyed peas, white beans or chickpeas can be good substitutes. To enhance the flavor, try using smoked paprika in place of bacon drippings. For a vegetarian version, replace the chicken bouillon with vegetable bouillon and omit the bacon.
Serving Suggestions
Serve this dip hot with corn chips for a crunchy contrast. It pairs beautifully with a side of fresh vegetables or a light salad for a well-rounded snack. Consider serving it alongside Mrs. Coffey'S Potato Scallion Soup for a comforting meal. This dip also makes an excellent filling for wraps or sandwiches.
Storage & Reheating
Leftover Hot Blackeyed Pea Dip can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally, or microwave in short intervals until heated through. Avoid reheating multiple times to maintain flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Blackeyed Pea Dip contains roughly 716 calories, with 17g protein, 102g carbohydrates, and 28g fat. It is an excellent source of vitamin C (50% of the Daily Value), dietary fiber (45% of the Daily Value), and protein (35% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2277mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can prepare the dip a day in advance. Simply follow the recipe until the cooking step, then let it cool and store it in the refrigerator. When ready to serve, reheat it on the stove or in the microwave until it's hot throughout.
Is it possible to make this dip vegan?
Absolutely! To make it vegan, substitute the chicken bouillon with vegetable bouillon and omit the bacon drippings. You can enhance the flavor using olive oil or vegan butter instead. The dip will still be delicious and satisfying.
What can I serve with this dip besides corn chips?
In addition to corn chips, this dip goes well with pita chips, tortilla wraps, or even fresh vegetable sticks like carrots and celery. You can also use it as a topping for baked potatoes or nachos for a hearty meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).