Photo: Beth Dreiling; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling; Styling: Buffy Hargett

Black-eyed Pea-and-Ham Dip

Southern Living MARCH 2007

  • Yield: Makes 12 appetizer servings
  • Cook time: 13 Minutes
  • Prep time: 20 Minutes


  • 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


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.


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Black-eyed Pea-and-Ham Dip Recipe