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Black-Eyed Pea Dip

The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.4 (16 votes)

Need a little incentive to eat more vegetables? Keep this easy, healthful dip on hand—who knew that raw vegetables could be so addictive?


Black-Eyed Pea Dip Recipe

Makes: About 1 1/4 cups

Active Time:

Total Time:

Ingredients

  • 1 15-ounce can black-eyed peas, rinsed
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons chopped garlic
  • 1 1/2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

  1. Place peas, parsley, lemon juice, oil, garlic, tarragon, salt and pepper in a food processor; process until smooth. Transfer to a serving bowl.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per tablespoon: 31 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 70 mg sodium; 8 mg potassium.

Exchanges: Free food



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