The Originators of Quick & Easy Cooking!

Free Offer
Game Day Recipes: 30 Best Munchies for a Crowd

And... it's a touchdown! The gang's all here, and we're ready to serve up some tasty grub. Lucky for us, we've compiled this party recipe collection just in time for the big game!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Black-Eyed Pea and Ham Dip

(4 Votes)
12 appetizer servings
15 Min

Everyone in our Test Kitchen went hog wild over our novel Black-Eyed Pea and Ham Dip. This down-home southern recipe knows no boundaries for good taste.

What You'll Need:
  • 1/2 cup diced country ham
  • 2 (15.8-ounce) cans black-eyed peas, rinsed and drained
  • 3/4 cup water
  • 1 large tomato, finely chopped
  • 2 scallions, sliced
  • 1 celery stalk, finely chopped
  • 1/4 cup chopped fresh parsley or 3 teaspoons dried parsley
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons apple cider vinegar
  • Cornbread crackers or round buttery crackers
What To Do:
  1. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Saute ham 3 to 5 minutes, or until lightly browned; stir in black-eyed peas and the water. Reduce heat to medium and simmer 8 minutes, or until liquid is almost evaporated. Partially mash beans with back of a spoon to desired consistency.
  2. In a medium bowl, stir together tomato, scallions, celery, parsley, oil, and vinegar.
  3. Spoon warm bean mixture into a serving bowl, and top with tomato mixture. Serve with crackers.

 If you'd like, you can prepare this dip a day ahead, then reheat before serving.

Ratings & Comments

My Ratingxxx:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Yes, definitly rinse the beans. I love this, but I prefer not to mash the beans. I like the texture on tortilla chips better. This is also good with cilantro (if you like it) instead of parsley - and I kick it up with a bit of jalapeno or hot sauce, depending on who will be eating it.

sounds very delicious and festive.. but how about using pinto beans instead.. more better for me

Why couldn't you use 3/4 cup liquid from the beans instead of water? Seems like that would add more flavor...

The water from the beans is usually very salty. I made the mistake of not draining black beans the first time I used them and was very sorry!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

About Mr. Food Advertise on FAQ Contact Us Privacy Policy Press Room Terms of Service Keyword Index Find Us on TV Today's Recipe Do Not Sell My Personal Information Subscribe Unsubscribe Site Map RSS

---- 1 ----