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.


Warm Cottage Cheese, Artichoke and Sundried Tomato Dip

July 29, 2011 By: Megabeth Category: Snacks/Appetizers

This recipe almost turned me off with the thought of “warm cottage cheese”. I’m a purest when it comes to cottage cheese. I like a little salt and a little pepper on my cold cottage cheese. Warm cottage cheese gives me the willies. But, for the sake of adventure, I figured I’d try this appetizer dip…and I’m glad I did.

The original recipe also called for marinated artichokes and regular sun-dried tomatoes. Since I was on a binge of cleaning out my larder, I used marinated sun-dried tomatoes and regular artichoke hearts soaked in water. I also did a little tinkering with the ingredients to cut down some of the fat.. I opted to use both a fat-free cottage cheese and a fat free Greek yogurt. I knew that the oil from the sundried tomatoes and the cheddar cheese would help keep the dip moist.

Finally, we have another bumper crop of herbs growing. When they get too bushy for my kitchen counter, I cut pieces off and save them in my handy-dandy herb mill. I currently have a nice mix of parsley, basil (both regular and red leaf), thyme and oregano in mine. I supplemented the flat leaf parsley in this recipe with a few turns of the mill.

My fears of having to munch on “warm cottage cheese” were assuaged after my first bite. Depending on how much you blend the rest of the ingredients, you can end up with a smooth texture or you can keep some of the texture. The brightness of the sundried tomatoes paired nicely with the mellowness of the artichoke hearts. I’ve also had a chance to eat this cold as a spread on crackers. It’s tres good.

All in all, this was a very easy dip to whip up. It cooks very quickly so if you have something else in the oven that needs more time, you can throw this in there with it and have something to serve to tame the hungry crowd in your living room.

Warm Cottage Cheese, Artichoke and Sundried Tomato Dip
Adapted from Imagelicious

  • 1 cup fat-free cottage cheese
  • 2 Tablespoons fat free greek yogurt (you could also use sour cream or mayonnaise)
  • 5-6 artichoke hearts packed in water
  • 1-2 cloves garlic, minced
  • 1/2 cup parsley leaves (or a variety of other fresh herbs to your liking)
  • 1/3 cup cheddar cheese, grated
  • 6 halves, marinated sundried tomatoes, chopped
  • 1 Tablespoon fresh lemon juice
  • sea salt and freshly ground pepper to taste

– Process the cottage cheese in a blender or a food processor until it becomes smooth and not grainy anymore.

Warm Cottage Cheese, Artichoke and Sundried Tomato Dip


Warm Cottage Cheese, Artichoke and Sundried Tomato Dip

– Add the rest of the ingredients and process until the desired consistency.

Warm Cottage Cheese, Artichoke and Sundried Tomato Dip

– It can be processed into a very smooth paste or left a little bit chunky. Season to taste. Pour the dip into an ovenproof dish.

Warm Cottage Cheese, Artichoke and Sundried Tomato Dip

– Bake at 350F (180C) for about 15 minutes until the dip is warm and melting.

– Serve with toasted bread or crackers.

Warm Cottage Cheese, Artichoke and Sundried Tomato Dip

Mediterranean Layered Veggie Dip

June 01, 2009 By: Megabeth Category: Snacks/Appetizers

I learned the hard way that this is not a make ahead dish. More specifically, by making this dip the night before it was going to be consumed meant that while in the refrigerator the tomatoes and greek yogurt exuded a lot of liquid. As a result, this dip ended up being a little juicy albeit it was still delicious. However, if you are going to just make and serve it, it’s actually pretty durn good.

Mediterranean Layered Veggie Dip
From Healthy and Green Living

1 1/2 cups Greek yogurt (I used fat-free)
2 tablespoons fresh snipped chives
1 cup hummus
1 cucumber, peeled, seeded, and chopped
3 plum tomatoes, seeded and chopped
1/4 cup oil-cured or Greek-style olives, sliced
4 ounces feta cheese, crumbled
1/4 cup green onions, white and green parts, chopped
Fresh or dried oregano, for garnish

Mix the yogurt and chives together and spread in a 10-inch glass pie-plate.

Mediterranean Layered Veggie Dip

Spread the hummus evenly over the yogurt.

Mediterranean Layered Veggie Dip

Sprinkle with cucumber…

Mediterranean Layered Veggie Dip

then with tomatoes…

Mediterranean Layered Veggie Dip


Mediterranean Layered Veggie Dip


Mediterranean Layered Veggie Dip

and green onions.

Mediterranean Layered Veggie Dip

Sprinkle top with oregano. Serve with pita chips. May also be used in wraps or pita pockets as a sandwich, or served with grilled eggplant.

Mediterranean Layered Veggie Dip

Serves 4 to 6.

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