Black-Eyed Pea Dip
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
Directions
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.
