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Black-Eyed Pea Dip

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Why I Love This Recipe

I used to get this at a restaurant in Oklahoma and tried to create it as I remembered.

I like to crush only half of the peas and leave the rest whole.

Ingredients You'll Need

16 ounces black-eyed peas -- undrained
1/4 cup parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon tarragon
1/8 teaspoon salt
1/4 teaspoon black pepper
1 small onion -- minced
1 clove garlic -- minced
1 tablespoon red wine vinegar


Place peas, parsley, lemon juice, oil, garlic, onion, tarragon, salt and pepper in a medium bowl. With a fork, lightly crush peas.

When well blended refrigerate for one hour and serve with taco chips.

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