Blast from the Past - Paula Deen's Black-Eyed Pea Dip

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper provides crunch without the heat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more economical for dressing.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas offer a similar creamy texture.

Open and drain 2 cans of black-eyed peas and pour them into a mixing bowl.

Open and drain 1 can of whole kernel corn and add it to the bowl.

Open and drain 1 can of spicy tomato and add it to the bowl.

Open and drain a 4-ounce jar of pimentos and add them to the bowl.

Chop 2 tablespoons of jalapeño peppers and add them to the bowl.

Chop red bell pepper and green bell pepper and add them to the bowl.

In a separate bowl, combine 1/2 cup of red wine vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of balsamic vinegar, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of sugar.

Slowly whisk in 1/2 cup of olive oil and 1/2 cup of vegetable oil to the dressing mixture.

Pour the dressing over the black-eyed pea mixture in the bowl and stir to combine.

Season with salt and black pepper to taste.

Refrigerate the dip to allow flavors to meld before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary