Black-Eyed Pea Dip
  • 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
  1. Place peas, parsley, lemon juice, oil, garlic, onion, tarragon, salt and pepper in a medium bowl. With a fork, lightly crush peas.
  2. When well blended refrigerate for one hour and serve with taco chips.
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.