Black-eyed Pea-and-Ham Dip

Southern Living
Black-eyed Pea-and-Ham DipRecipe

Photo: Beth Dreiling; Styling: Buffy Hargett

Makes 12 appetizer servings


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1/2 cup diced country ham
2 (15.8-oz.) cans black-eyed peas, rinsed and drained
3/4 cup water
1 large tomato, finely chopped
2 green onions, sliced
1 celery rib, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 to 2 Tbsp. apple cider vinegar
Cornbread crackers


Prep: 20 Minutes
Cook: 13 Minutes

1. Sauté ham in a lightly greased large nonstick skillet over medium-high heat 3 to 5 minutes or until lightly brown; stir in black-eyed peas and 3/4 cup water. Reduce heat to medium, and simmer 8 minutes or until liquid is reduced by three-fourths. Partially mash beans with back of a spoon to desired consistency.

2. Stir together tomato and next 5 ingredients. Spoon warm bean mixture into a serving dish, and top with tomato mixture. Serve with crackers.

Note: Prepare dip 24 hours in advance, if desired; then reheat before serving.

Created date

February 2007