Black-Eyed Pea And Artichoke Dip Recipe


Difficulty LevelEasyServings4
MethodMain Ingredient
Interest Group


 Canned black eyed peas15 Ounce, drained
 Canned artichoke hearts14 Ounce, drained and chopped
 Sauteed chopped onions1⁄2 Cup (8 tbs)
 Mayonnaise1⁄2 Cup (8 tbs)
 Sour cream1⁄2 Cup (8 tbs)
 Ranch salad dressing mix1 Tablespoon (1 Envelope)
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Shredded mozzarella cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 509 Calories from Fat 324

% Daily Value*

Total Fat 36 g56%

Saturated Fat 10.1 g50.6%

Trans Fat 0 g

Cholesterol 60.7 mg20.2%

Sodium 926.6 mg38.6%

Total Carbohydrates 30 g10.1%

Dietary Fiber 8.4 g33.6%

Sugars 4.1 g

Protein 18 g36.7%

Vitamin A 6.9% Vitamin C 23.5%

Calcium 32.6% Iron 15.3%

*Based on a 2000 Calorie diet


Preheat the oven to 350 degrees.
Mix the black-eyed peas, artichokes, onions, mayonnaise, sour cream, ranch dressing mix and Parmesan cheese in a bowl.
Spoon into a baking dish.
Sprinkle the mozzarella cheese over the black-eyed pea mixture.
Bake for 20 minutes or until browned and bubbly.
Serve warm with tortilla:chips.