A vibrant and zesty dip that marries the earthy flavors of black-eyed peas and hominy with a fiery Tex-Mex kick. Perfect for scooping with your favorite tortilla chips, this dip is a guaranteed crowd-pleaser.

Follow The Directions

01

Step

In a large mixing bowl, combine the picante sauce, drained black-eyed peas, drained hominy, chopped white onion, fresh cilantro, green onion, diced green chile peppers, cumin, garlic powder, salt, and pepper.

02

Step

Mix all ingredients thoroughly until well combined. (5 minutes)

03

Step

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 24 hours to allow the flavors to meld. (24 hours)

For a milder dip, use a mild picante sauce or reduce the amount of green chile peppers. For a hotter dip, use a hot picante sauce or add a pinch of cayenne pepper.
If you don't have time to chill the dip for 24 hours, you can still serve it after chilling for at least 2 hours, but the flavors will not be as developed.

Abigail Prohaska

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