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Black-Eyed Pea Dip

Call it cowboy caviar or Texas caviar, but one fact still stands: this black-eyed pea dip is a testament to the love affair of many Texans with their beloved black-eyed pea.

To make black-eyed pea dip, you will need black-eyed peas, vinaigrette or red wine vinegar, red onion, chili pepper, bell pepper, tomatoes, cilantro, scallions, cheese, sour cream, hot sauce, jalapeno, avocado, corn, and garlic.

Black-Eyed Pea Dip Trivia

  • You’ll find black-eyed pea dip on the table during New Year’s eve celebration. People believe this will bring luck for the coming year.
  • Black-eyed peas are also known as cowpeas and China beans.

Black-Eyed Pea Dip Buying Guide

While it is common to find a homemade black-eyed pea dip in households where this is part of the local culinary culture like in Texas and the American south, finding bottled black-eyed pea dip in stores could be challenging because there aren’t many of this product made and sold. You can also buy online. If there is zero search result for black-eyed pea dip, try searching for Texas caviar or cowboy caviar. You can buy Trader Joe’s Cowboy Caviar on Amazon.

Black-Eyed Pea Dip Production & Farming in Texas

Black-eyed pea dip is also known as Texas Caviar or Cowboy Caviar.

The creation of the dish now popularly known by the names Texas Caviar and Cowboy Caviar is credited to New Yorker Helen Corbitt who worked as director of food service for the Zodiac Room at Neiman Marcus in Dallas, Texas. It was created in 1940. The first time this dish was served was during the New Year’s Eve celebration at the Houston Country Club. But it wouldn’t be until it was served in Driskill Hotel in Austin, Texas, that it would be christened “Texas caviar.”

Pesticides, Additives, and Chemicals:

Additives you may find on a store-bought black-eyed pea dip are artificial colors and artificial flavors. Guar gum is another additive found in black-eyed pea dip, used as a thickening agent.


Black-eyed pea dip is popular in the American south, particularly in places where the black-eyed pea is a part of people’s everyday diet. 


Store-bought black-eyed pea dip is sold in a glass jar. The packaging contains important product information like the name of the manufacturer and where the product was made, ingredients and nutritional data, expiration or best-before date, and storage and handling instructions, among other things.

Enjoying Black-Eyed Pea Dip

There are many variations on how to make the black-eyed pea dip, but this is commonly eaten with tortilla chips. People who believe this dish brings good luck make sure to have this on the table for dinner on New Year’s Eve.

And don’t think that just because this is a traditional New Year’s eve feast meal, that you cannot enjoy this any other time of the year. Because it is affordable, easy to cook, and the ingredients easy to find, people are making black-eyed pea dips all year long, especially when there are fresh tortilla chips that need a good dip. 


Keep store-bought black-eyed pea dip refrigerated. Homemade black-eyed pea dip should also be refrigerated. Make sure to keep this in a food container with a lid or cover. You can reheat and eat this in the next five days after it was made. Any longer than that and you are risking eating black-eyed pea dip that has started to go bad. For store-bought black-eyed pea dip, check the expiration date or best before date on the label.

Make your own black-eyed pea dip

Store-bought salsa or nacho cheese dip is delicious when you are snacking on tortilla chips, but if you want to try something new, why not make black-eyed pea dip? If you haven’t tried making one, don’t worry; it is easy to make even for beginners or those with little to zero experience in cooking. 

If you have friends or family who are vegan or prefer gluten-free food, you can serve them this.

Yield: This recipe makes black-eyed pea dip good for 6 to 8 persons. 


  • Black-eyed peas, 3 cups cooked
  • Corn, 1 can (15 ounces)
  • Red bell pepper, 1 pc
  • Tomatoes, 1 cup
  • Onions, 2 pcs (large)
  • Cilantro, chopped (½ cup)
  • Salt
  • Lime juice, 2 tablespoons
  • Garlic powder, ½ teaspoon
  • Cumin, ½ teaspoon
  • Powdered oregano, 1 teaspoon
  • Olive oil, 4 tablespoons 

Step 1. Cut red bell pepper, tomatoes, and onions into small pieces.
Step 2. Drain beans and corn from the can.
Step 3. Mix the vegetables and beans in a bowl.
Step 4. Combine lime juice, garlic powder, cumin, powdered oregano, and olive oil.
Step 5. Pour the dressing on the vegetable and bean mix.
Step 6. Serve with tortilla chips.



  • Serving Size: 1/8 Serving from Recipe
  • Calories: 123.5
  • Carbs: 12.8g 4%
  • Sugar: 4.6g
  • Fiber: 2.3g 9%
  • Protein: 2.9g 6%
  • Fat: 7.1g 11%
  • Saturated Fat: 1g 5%
  • Trans Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 235mg 9%
  • Vitamin C 6.8mg 11%
  • Vitamin A 460.9IU 9%
  • Calcium 23.2mg 2%
  • Iron 0.8mg 5%
  • Potassium 177.4mg 5%
  • Niacin 0.9mg 7%
  • Vitamin B6 0.1mg 4%
  • Folate 36.9mcg 9%
  • Magnesium 19.3mg 7%
  • Thiamin 0.1mg 6%

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