Black-Eyed Pea and Ham Dip


Black-Eyed Pea and Ham Dip

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.


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

Makes12 appetizer servings

Cooking Time15 min


  • 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

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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!


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