Hot Black-Eyed Pea Dip

This Hot Black-Eyed Pea Dip is a savory, soul-satisfying appetizer that brings a touch of American Southern charm to any gathering. Combining the earthy heartiness of black-eyed peas with a creamy, cheese-filled base and a spicy kick from fresh jalapeños, it is the ultimate comfort food for game days or festive parties.

Pin It

The secret to this dip lies in the smoky paprika and ground cumin, which complement the beans perfectly. Whether you use freshly cooked peas or a convenient canned version, the result is a golden-topped, bubbling masterpiece that disappears fast.

Ingredients

• 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup diced red onion
• 1/3 cup diced red bell pepper
• 2 jalapeño peppers, seeded and finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional garnish)
• Sliced jalapeños (optional garnish)

Instructions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine black-eyed peas, cheddar cheese, cream cheese, sour cream, red onion, bell pepper, jalapeños, and garlic.

Step 3

Add cumin, paprika, salt, and black pepper. Mix thoroughly until well combined.

Step 4

Transfer the mixture to a lightly greased 1-quart baking dish.

Step 5

Bake for 20–25 minutes, or until hot and bubbling with a golden top.

Step 6

Remove from the oven and let cool for 5 minutes. Garnish with cilantro and sliced jalapeños if desired.

Step 7

Serve warm with tortilla chips, pita, or fresh vegetables.

Zusatztipps für die Zubereitung

Make sure the cream cheese is properly softened before mixing to ensure a smooth, uniform texture throughout the dip. If you are preparing this for a party, you can assemble the ingredients in the baking dish a few hours ahead of time and simply pop it in the oven when guests arrive.

Varianten und Anpassungen

For those who prefer even more heat, try leaving the seeds in the jalapeños or adding a pinch of cayenne pepper. You can also swap the cheddar cheese for Monterey Jack or pepper jack for a slightly different flavor profile and melt factor.

Serviervorschläge

Serve this warm dip alongside a variety of dippers such as crunchy tortilla chips, toasted pita bread wedges, or fresh vegetable strips like bell peppers and celery. A few extra slices of fresh jalapeño and a sprinkle of cilantro on top will make the presentation pop.

Pin It

Enjoy this easy-to-make, vegetarian, and gluten-free appetizer that is sure to be a hit. Its comforting warmth and spicy notes make it a versatile addition to your snack repertoire.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, you can assemble the dip up to 24 hours in advance and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if baking from cold.

→ How can I adjust the spice level?

For milder heat, remove all seeds from the jalapeños and reduce to one pepper. To increase spice, leave some seeds in the jalapeños or add a pinch of cayenne pepper.

→ What can I serve with this dip?

Tortilla chips, pita bread, crackers, or fresh vegetables like bell pepper strips, carrots, and celery all work well for scooping this warm dip.

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

Absolutely. Cook one cup dried black-eyed peas according to package directions until tender, then drain well and use two cups in the dip.

→ Is this dip freezer-friendly?

The assembled dip freezes well for up to 3 months. Thaw overnight in the refrigerator before baking. Note that the texture may be slightly creamier if frozen.