Mexican Black Eyed Pea Hot Dip

January 01, 2016 By: Megabeth Category: Snacks/Appetizers


Happy New Year, dear Veggin’ readers…I’m back after a bit of a hiatus!

Let’s start this year our right with some good luck with this Hot Black-Eyed Pea dip. Quick to make when in a hurry. And, a great good-luck pot-luck dish!

This recipe came about after just throwing a bunch of ingredients into the food processor. The spiciness is dependent on how many jalepenos you throw in and what kind of salsa you use. The leftovers will be used as a base layer in some upcoming tacos or burritos, I’m sure!

Mexican Black Eyed Pea Hot Dip
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Vegetarian
  • 2 15-oz cans black eyed peas, drained
  • ¼ cup no fat Greek yogurt
  • ¼ cup sharp cheddar cheese, cut in chunks
  • ¼ cup sharp cheddar cheese, shredded
  • ¼ cup salsa
  • 1 T lemon juice
  • ¼ large onion, chopped
  • 6 - 7 jalapenos, sliced (optional)
  • salt and pepper, to taste
  1. Put in blender or food processor, one can black eyed peas, Greek yogurt, chunked cheddar cheese, salsa, onions, jalapenos.
  2. Blend until nearly smooth.
  3. Add lemon juice, salt and pepper to taste.
  4. Pour from blender into a small baking dish. Stir in second can of beans. Top with shredded cheese.
  5. Place in preheated 350 degree oven for 20 - 25 minutes until cheese is melted and it's heated through.
  6. Serve hot with tortilla chips.


Smoky Black-eyed Pea Hummus

December 31, 2012 By: Megabeth Category: Snacks/Appetizers

Ring in the new year with some “good luck” black-eyed peas just served up a little differently.

This hummus gives regular black-eyed peas a twist by turning them into a smoky hummus. I threw in some Greek yogurt to add a little more creaminess and added a twist of flavor by using cashew butter. Tahini or a little creamy peanut butter could also work. But, the cashew butter gave it a more robust flavor that I was looking for.

This hummus is incredibly easy to make; just throw it in a blender and you’re good to go.


Vegetarian Hoppin’ John

January 01, 2010 By: Megabeth Category: Main Dishes

There are many legends on what to eat when ringing in a new year and black eyed peas always top the list. Eat some black eyed peas to bring good luck and prosperity in the new year.  I’ll try it and see what happens. Either way, this recipe is a spicy, warm meal on a cold winter night. Of course, the original Hoppin’ John requires some pork, but this is made with vegetarian sausage. You’ll never miss the meat. This also makes a heck of a lot so you won’t go hungry if you’re feeding this to a crowd.

Vegetarian Hoppin’ John
By Megabeth

  • 2 15 oz cans organic black eyed peas, drained
  • 1 14.5 oz can diced organic tomatoes
  • 1 4 oz can green chilies
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 32 oz vegetable stock
  • salt and pepper to taste
  • 3 cups long grain rice, uncooked
  • 1 T olive oil
  • 8 ounces vegetarian sausage, crumbled

Empty black eyed peas, tomatoes (include the liquid) and green chilies into slow cooker. Add spices and one cup vegetable broth. Stir to combine. Cover and heat on low for 3-4 hours.

Vegetarian Hoppin John

Add long grain rice and the rest of the vegetable broth. Heat for another hour or two. Add more water or vegetable broth if mixture dries out.

About 15 minutes before serving, brown vegetarian sausage in olive oil over medium high heat.

Add to mixture in slow cooker. Stir to combine. Taste and adjust seasonings accordingly.

Related Posts Widget for Blogs by LinkWithin