BLACK EYED PEA SPREAD RECIPES

BLACK-EYED PEA SPREAD RECIPE | EATINGWELL

Black-Eyed Pea Spread Recipe | EatingWell image

Serve this delectable, garlicky black-eyed pea spread with toasted slices of baguette as an appetizer.

Provided by Katy Keck

Categories Healthy Super Bowl Appetizer Recipes

Total Time 15 minutes

Number Of Ingredients 8

Ingredients

1 15-ounce can black-eyed peas, rinsed, or 1 1/2 cups cooked black-eyed peas
¼ cup tightly packed fresh parsley leaves
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped garlic, (1 large clove)
½ teaspoon dried tarragon
¼ teaspoon freshly ground pepper
Salt, to taste

Steps:

Reserve a few black-eyed peas for garnish and place the remaining peas in a food processor, along with parsley, lemon juice, oil, garlic, tarragon and pepper. Process until smooth. Taste and adjust seasonings, adding salt if desired. Transfer to a serving bowl and garnish with the reserved peas.

Nutrition Facts : Calories 25.8 calories, CarbohydrateContent 2.4 g, FatContent 1.5 g, FiberContent 0.6 g, ProteinContent 0.8 g, SaturatedFatContent 0.2 g, SodiumContent 60.6 mg, SugarContent 0.1 g

BLACK EYED PEA SPREAD | BETTER HOMES & GARDENS

Black Eyed Pea Spread | Better Homes & Gardens image

Try this black eyed peas recipes as a swap for spinach-artichoke dip at your next party! Our take on black eyed pea dip calls for Greek yogurt and light mayo to trim down on calories.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 55 minutes

Prep Time 20 minutes

Yield 3 tablespoons spread and 1/2 cup cucumber slices per serving

Number Of Ingredients 10

Ingredients

1 6 ounce carton plain fat-free Greek yogurt
½ cup light mayonnaise or salad dressing
2 tablespoons snipped fresh chives
1 clove garlic, minced
½ teaspoon sea salt
1 15 ounce can black-eyed peas, rinsed, drained, and mashed slightly
1 14 ounce can quartered artichoke hearts, rinsed and drained
? - ½ cup shredded mozzarella cheese
¼ cup chopped green onions (2) (optional)
8 cups cucumber slices and/or celery sticks

Steps:

Preheat oven to 350°F. Lightly grease a 9-inch pie plate; set aside. In a medium bowl stir together yogurt, mayonnaise, chives, garlic, and salt. Stir in black-eyed peas and artichoke hearts.
Spoon into prepared pie plate. Sprinkle with cheese. Bake about 25 minutes or until bubbly around edges. Let stand for 10 minutes before serving. If desired, sprinkle with green onions. Serve with cucumber and/or celery.

Nutrition Facts : Calories 78 calories, CarbohydrateContent 9 g, CholesterolContent 4 mg, FatContent 3 g, ProteinContent 4 g, SaturatedFatContent 1 g, SodiumContent 288 mg, SugarContent 2 g

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