Description
a vegetarian black eyed pea dip
Ingredients
Units
Scale
- 2 can of black eyed peas, drained
- 1/2 of a green bell pepper, diced
- 1 roasted and marinated red bell pepper, diced
- 1/4 of a red onion finely, chopped
- 1/2 cup (120 ml) of sweet and spicy peppers (find these in the pickle aisle)
- 1 mince garlic clove
- a splash of olive oil
- 1/4 cup (60 ml) of red wine vinegar
- 1 tbsp of dijon mustard
- salt and pepper to taste
Instructions
- Mix together two drained cans of black eyed peas, half of a green bell pepper diced, one roasted and marinated red bell pepper diced, one quarter of a red onion finely chopped, half a cup of sweet and spicy peppers (find these in the pickle aisle), and one mince garlic clove.
- Next mix in a splash of olive oil and a quarter cup of red wine vinegar, and a tbsp of dijon mustard.
- Finally, add salt and pepper to taste.
- Stir together and let chill for at least thirty minutes in the fridge.
Notes
- You can serve this awesome dip alone with tortilla chips or add in some avocado chunks and you have a full lunch.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Appetizer
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 130