Black-Eyed Pea and Ham Dip

Black-Eyed Pea and Ham Dip

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup diced country ham

  • 2

    (15.8-ounce) cans black-eyed peas, rinsed and drained

  • ¾

    cup water

  • 1

    large tomato, finely chopped

  • 2

    scallions, sliced

  • 1

    celery stalk, finely chopped

  • ¼

    cup chopped fresh parsley or 3 teaspoons dried parsley

  • 2

    tablespoons olive oil

  • 1 to 2

    tablespoons apple cider vinegar

  • Cornbread crackers or round buttery crackers


Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Saute ham 3 to 5 minutes, or until lightly browned; stir in black-eyed peas and the water. Reduce heat to medium and simmer 8 minutes, or until liquid is almost evaporated. Partially mash beans with back of a spoon to desired consistency. In a medium bowl, stir together tomato, scallions, celery, parsley, oil, and vinegar. Spoon warm bean mixture into a serving bowl, and top with tomato mixture. Serve with crackers. Notes If you'd like, you can prepare this dip a day ahead, then reheat before serving.


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