Black Eyed Pea Dip

Black Eyed Pea Dip

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Servings: 4
Calories: 278


  • 6 oz dried black-eyed peas
  • 1 large or 2 knuckles of bacon
  • 1 medium onion cut into chunks
  • 1 dried red pepper
  • 8 floz soured cream
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 oz spring onion chopped
  • 2 oz green or red pepper
  • chopped Tabasco sauce to taste


  • Soak peas overnight. Drain. Place in medium saucepan with bacon, onion and dried pepper. Add enough water to cover.
  • Bring to the boil, then simmer until peas are tender, about 1 hour, adding water if needed.
  • Drain the peas, reserving about 120 ml (4 fl oz) liquid and the bacon. Discard the onion and dried pepper.
  • Puree the peas in a blender or food processor, adding the cooking liquid a tablespoon at a time, until the mixture is still a little dry but almost smooth, probably 4-6 tbsp.
  • Add the soured cream. Cut the meat from the bacon, discard the fatty parts, and finely chop the meat.
  • Add it to the puree with the salt and black pepper.
  • Just before serving, add the onion, green or red pepper and Tabasco sauce to taste.
Calories: 278 kcal
Carbohydrates: 32 g
Protein: 12 g
Fat: 12g
Saturated Fat: 7 g
Cholesterol: 31 mg
Sodium: 642 mg
Potassium: 668 mg
Fiber: 6 g
Sugar: 7 g
Vitamin A: 984 IU
Vitamin C: 24 mg
Calcium: 130 mg
Iron: 4 mg
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