Southern Spicy Black-Eyed Pea Dip: The Perfect New Year’s Day Dish

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Why do we eat black-eyed peas, collard greens, and cornbread on New Year’s?

Here in the south, we are all about our traditions and superstitions. And New Year’s food is no exception. Generally, the folklore is that eating black-eyed peas, collard greens, and cornbread on New Year’s Day will bring you good luck and good fortune in the coming year.

Black-eyed peas are said to represent coins or wealth. And known to bring good luck. This southern tradition dates back to the Civil War days when the Northern troops raided the Southern food supplies and black-eyed peas were one of the only edible staples left behind. They considered them animal feed if you can imagine that!

So black-eyed peas became a beloved dish on the southern table because Southerners felt “lucky” to still have this hearty food that helped them get through the winter.

And when President Lincoln ordered emancipation after the war on New Year’s Day, eating black-eyed peas became a tradition every January 1 thereafter.

Along with those black-eyed peas on New Year’s Day, Southerners also traditionally eat collard greens, which symbolize green or paper money, and cornbread, symbolizing gold coins in hopes of bringing more their way in the coming year.

I’m not sure I believe these superstitions, but a little extra luck never hurt anything, and at the very least it’s all delicious!

First, chop the onion, bell pepper, and celery, and mince the garlic if necessary (I usually buy already minced in a jar for convenience.)

Melt the butter in a saucepan and saute the onion, bell pepper, celery, and garlic over medium heat until softened.

Add the canned black-eyed peas including the liquid and the picante sauce.

Add the seasonings to taste. I use salt, pepper, and either Tony Chachere’s or Slap Ya Mama cajun seasoning for a little more kick. You can also use Tabasco or other hot sauce.

Bring it to a simmer and cook for 45-60 minutes, stirring occasionally until thickened.

When the desired thickness has been reached, remove from heat and let sit for ten minutes before serving.

Serving and storage.

• This easy black-eyed pea dip can be served at room temperature in a large bowl. Or keep it warm in in a small crock pot on low (stirring occasionally).
• Store leftovers in the fridge for up to 5-7 days in an airtight container.
• To reheat, zap it in the microwave at 50 percent stirring when needed (time will depend on the amount you’re heating). The dip will thicken up even more by the next day, which I personally really like.

Variations and options for black-eyed pea dip.

This black-eyed pea dip recipe is easily customizable to your personal tastes. Here are some ideas to get you started:

• Add more spice with red pepper, jalapeno peppers, or green chiles
• Add another flavor layer with diced onion or sliced green onions
• Make it more Mexican with a little chili powder or taco seasoning and a dollop of sour cream
• Add sharp cheddar cheese for a cheesy black-eyed pea dip
• Instead of chips, scoop it with fresh veggies

Want more cold-weather easy recipes? Check out my dump-and-go taco soup and my shortcut chicken and sausage gumbo.

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You may have heard of the more well-known cold black-eyed pea dips usually called cowboy caviar or Texas caviar. But this twist on regular old black-eyed peas with its warm creaminess and a hint of spice is a huge hit on a cold January day served with corn chips, tortilla chips, or cornbread.

It may just become a New Year’s tradition around your house too!

Wishing you a Happy New Year filled with good fortune,

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