Hot Black-Eyed Pea Dip (Print)

Warm, creamy dip with black-eyed peas, cheese, and jalapeños.

# Ingredients:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 2 cups cheddar cheese, shredded, divided

→ Canned Goods

04 - 2 cups black-eyed peas, drained and rinsed

→ Vegetables and Flavorings

05 - 1/2 cup pickled jalapeños, chopped
06 - 1/2 cup green onions, thinly sliced
07 - 1/2 cup red bell pepper, finely diced
08 - 2 cloves garlic, minced

→ Seasonings

09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 375°F
02 - In a large mixing bowl, combine cream cheese and sour cream. Beat until smooth and creamy using an electric hand mixer or spoon.
03 - Add 1 1/2 cups cheddar cheese, black-eyed peas, pickled jalapeños, green onions, red bell pepper, garlic, smoked paprika, cumin, salt, and black pepper to the cheese mixture. Mix until well combined.
04 - Transfer the mixture to a greased 1 1/2-quart baking dish.
05 - Sprinkle remaining 1/2 cup cheddar cheese evenly over the top of the dip.
06 - Bake for 20 to 25 minutes, or until hot and bubbly and the cheese is golden brown.
07 - Let cool for 5 minutes before serving. Serve warm with tortilla chips or vegetable sticks.

# Expert Tips:

01 -
  • It comes together in under 20 minutes of actual work, then the oven does the heavy lifting while you set up everything else.
  • The warm, cheesy comfort paired with that tangy jalapeño bite keeps people reaching back for more instead of just standing around awkwardly.
02 -
  • Don't skip the draining and rinsing step on the black-eyed peas or you'll end up with a watery, separated dip that looks sad.
  • The dip will bubble enthusiastically at the edges before it's done in the center, so wait until you see the whole surface moving gently before you pull it out.
03 -
  • Grate your own cheese from a block instead of using pre-shredded—it melts smoother and tastes richer because there's no anti-caking powder.
  • Taste the seasoning before baking and don't be shy with the salt, because once it bakes it seems to mellow and hide.
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