Hot Black-Eyed Pea Dip

Looking for a crowd-pleasing appetizer that is warm, creamy, and packed with flavor? This Hot Black-Eyed Pea Dip is the perfect solution for your next gathering. Combining the earthy taste of black-eyed peas with tangy pickled jalapeños and a rich blend of cheeses, it offers a savory and slightly spicy experience that guests will love.

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This American-style dip is a hearty choice for any party spread. By mixing cream cheese and sour cream with cheddar, you create a velvety base that highlights the texture of the black-eyed peas and the freshness of the diced red bell peppers and green onions.

Ingredients

• Dairy: 8 oz (225 g) cream cheese (softened), 1 cup (240 g) sour cream, 2 cups (200 g) cheddar cheese (shredded and divided)
• Canned Goods: 2 cups (or 1 15 oz can) black-eyed peas (drained and rinsed)
• Vegetables & Flavorings: 1/2 cup (75 g) pickled jalapeños (chopped), 1/2 cup (60 g) green onions (thinly sliced), 1/2 cup (60 g) red bell pepper (finely diced), 2 cloves garlic (minced)
• Seasonings: 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper

Instructions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine the softened cream cheese and sour cream. Beat them together using an electric hand mixer or a spoon until the mixture is smooth and creamy.

Step 3

Add 1 1/2 cups of the shredded cheddar cheese, black-eyed peas, pickled jalapeños, green onions, red bell pepper, minced garlic, smoked paprika, cumin, salt, and black pepper. Mix everything until well combined.

Step 4

Transfer the dip mixture into a greased 1 1/2-quart (1.5 L) baking dish.

Step 5

Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the mixture.

Step 6

Bake for 20–25 minutes, or until the dip is hot and bubbly and the cheese on top has turned a beautiful golden brown.

Step 7

Let the dish cool for 5 minutes before serving. This allows the texture to set slightly.

Zusatztipps für die Zubereitung

For the best results, ensure your cream cheese is properly softened at room temperature before you begin; this prevents lumps in your base. Using a 1 1/2-quart baking dish ensures the dip has the ideal thickness for even heating.

Varianten und Anpassungen

If you prefer a spicier dip, feel free to add extra jalapeños or a pinch of cayenne pepper. You can also experiment with the flavor profile by substituting Monterey Jack or pepper jack for the cheddar cheese.

Serviervorschläge

Serve this dip warm with a variety of dippers such as crunchy tortilla chips, pita chips, or fresh vegetable sticks. It makes for a satisfying snack or a center-piece appetizer for any social event.

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With its simple preparation and bold, cheesy flavor, this Hot Black-Eyed Pea Dip is sure to become a staple in your appetizer rotation. Enjoy the smoky notes and creamy texture that make every bite delicious.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, assemble the dip up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if cooking straight from the refrigerator.

→ How do I store leftovers?

Store cooled dip in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.

→ Can I use fresh black-eyed peas instead of canned?

Cook dried black-eyed peas until tender, then drain well. You'll need about 2 cups cooked peas, approximately 1 cup dried before cooking.

→ What can I substitute for pickled jalapeños?

Fresh jalapeños will work but provide a brighter heat. For a milder option, use diced green chilies or poblano peppers. Adjust quantity to taste.

→ Is this suitable for freezing?

Yes, freeze before baking. Wrap the dish tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.