Spicy Black-Eyed Pea Dip with Green Chiles for #TripleSBites

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.

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I like this particular creation because it contains a boatload of veggies and our ever-loved green chiles.

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.

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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.)

You could get your hands on some Gourmet Garden products by entering in the #TripleSBites giveaway.  Click here to read the announcement post and to enter.

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