Hot Black-Eyed Pea Dip (Print Version)

Warm, cheesy dip with black-eyed peas and jalapeños

# Ingredient List:

→ 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

# How-To Steps:

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 mixer or wooden 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 dairy mixture. Stir until well combined.
04 - Transfer mixture to a greased 1 1/2-quart baking dish, spreading evenly.
05 - Sprinkle remaining 1/2 cup cheddar cheese evenly over the top of the mixture.
06 - Bake for 20 to 25 minutes, or until hot and bubbly with golden brown cheese on top.
07 - Remove from oven and let cool for 5 minutes. Serve warm with tortilla chips or vegetable sticks.

# Helpful Tips:

01 -
  • Quick and easy preparation taking only 15 minutes.
  • A versatile vegetarian option that works for various dietary needs.
  • A perfect balance of creamy dairy and zesty jalapeños.
02 -
  • Allow the dip to rest for 5 minutes after baking to prevent it from being too runny when first served.
  • Store any leftovers in the refrigerator; they can easily be reheated for a quick snack later.
  • If serving to vegetarians, verify that the cheese and sour cream brands used are vegetarian-friendly.
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