Today our Recipe Contest Spotlight is shining on Martha Simmons of Moorhead and her recipe for Black Eyed Pea Dip, which reminds us of a popular southern creation called Cowboy Caviar, first made popular at Nieman Marcus in the 1940s by head chef Helen Corbitt. Martha’s dip is different from our previous spotlight recipes: it’s vinegar based and loaded with healthy veggies.
In fact, when I read the recipe to Tony, he remarked, “Sounds great, but that’s not a dip, is it?” I had to explain to him that the world of dips is vast, and as long as you can stick a chip, bread, pretzel, or what-have-you, in it, you can call it dip. Clearly, he has a long way to go in achieving his PhD in Party Dips.
But, he does have a point. Many of the dip recipes we’ve received so far are cream or dairy-based, either using cream cheese, sour cream, mayonnaise, or a combination of these ingredients. Martha’s recipe is a good reminder that a good dip has no limits.
Thank you for sharing your recipe with us, Martha, and GOOD LUCK!
Martha Simmons’ Black-Eyed Pea Dip
This is a family recipe that my sister gave to me. She lives in Texas and black eyed peas are supposed to be lucky. I hope it is for me
2 cans black eyed peas, rinsed and drained
2 cans shoe peg corn, drained
2 cans black beans, rinsed and drained
2 cans Rotel tomatoes, drained
1 bell pepper diced, any color
1 bunch green onions, sliced
1 8 oz bottle of Paul Newman olive oil and red wine vinegar dressing or your own vinegar oil combination
- Drain and rinse all beans
- Drain corn and Rotel
- Chop pepper and onions
Add dressing and chill a couple of hours. Add chopped cilantro before serving. Serve with Fritos Scoops or tortilla chips.