Black-Eyed Pea Dip

  • Yield: 10 servings

Serve this dip with low-fat chips.


1 onion, chopped
1/3cup chopped green bell pepper
1tablespoon chopped jalapeno peppers
2 (15-ounce) cans black-eyes peas, drained
3tablespoons all-purpose flour
1 (10-ounce) can diced tomatoes and green chilies
4ounces reduced-fat Monterey Jack cheese, shredded


  1. In a pot coated with nonstick cooking spray, saute the onion, green pepper, and jalapenos over medium-low heat until tender, about 5 minutes. Add the black-eyed peas and stir in the flour. Gradually add the tomatoes and cheese, stirring until melted and hot throughout. Makes about 5 cups.

Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 114
  • Fat 2.5g
  • Saturated Fat 1.3g
  • Cholesterol 8mg
  • Sodium 470mg