Irresistible Cowboy Christmas Dip That Steals the Show
A hearty and flavorful dip perfect for holiday gatherings or casual snacking, combining black-eyed peas, black beans, and fresh vegetables with a tangy dressing.
Ingredients
- 1 15-ounce can black-eyed peas, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 ½ cups Roma tomatoes diced
- 1 yellow bell pepper chopped
- ½ cup red onion chopped
- 1 jalapeño pepper chopped
- ¼ cup cilantro chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon seasoned salt
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- tortilla chips optional, to taste, for serving
Instructions
- In a large bowl, combine black-eyed peas, black beans, tomatoes, bell pepper, red onion, jalapeño, and cilantro.
- In a separate small bowl, whisk together olive oil, red wine vinegar, Worcestershire sauce, seasoned salt, cumin, and black pepper.
- Pour dressing over the bean and vegetable mixture, then toss gently to coat.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled with tortilla chips if desired.
Notes
- For a spicier dip, leave the seeds in the jalapeño.
- This dip tastes even better after sitting overnight.
- Store leftovers in an airtight container for up to 3 days.