ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black-eyed Pea-and-Ham Dip

Photo: Beth Dreiling; Styling: Buffy Hargett

Prep time 20 mins
Cook time 13 mins
Yield Makes 12 appetizer servings

Ingredients

  • 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

How to Make It

  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.

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