Hot Black-Eyed Pea Dip (Print Version)

Creamy black-eyed pea dip with jalapeño and cumin, baked until golden and bubbly.

# Ingredient List:

→ Legumes

01 - 2 cups cooked black-eyed peas

→ Dairy

02 - 1 cup shredded cheddar cheese
03 - 1/2 cup cream cheese, softened
04 - 1/2 cup sour cream

→ Vegetables

05 - 1/3 cup diced red onion
06 - 1/3 cup diced red bell pepper
07 - 2 jalapeño peppers, seeded and finely diced
08 - 2 cloves garlic, minced

→ Spices and Seasonings

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

→ Garnish

13 - 2 tablespoons chopped fresh cilantro
14 - Sliced jalapeños

# How-To Steps:

01 - Preheat oven to 375°F.
02 - In a large mixing bowl, combine black-eyed peas, cheddar cheese, cream cheese, sour cream, red onion, bell pepper, jalapeños, and garlic.
03 - Add ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly until well combined.
04 - Transfer the mixture to a lightly greased 1-quart baking dish.
05 - Bake for 20 to 25 minutes, or until hot and bubbling with a golden top.
06 - Remove from the oven and let cool for 5 minutes. Garnish with cilantro and sliced jalapeños if desired.
07 - Serve warm with tortilla chips, pita, or fresh vegetables.

# Helpful Tips:

01 -
  • Flavorful Heat: The combination of cumin and jalapeños creates a warm, spicy profile.
  • Creamy Texture: A blend of cream cheese, sour cream, and melted cheddar makes every bite rich and satisfying.
  • Quick & Easy: With only 10 minutes of prep, you can have this bubbling dip ready in no time.
02 -
  • Drain Well: If using canned black-eyed peas, ensure they are rinsed and drained thoroughly to prevent the dip from becoming watery.
  • Temperature Check: Let the dip rest for at least 5 minutes after baking so the flavors settle and the cheese thickens slightly.
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