Hot Black-Eyed Pea Dip (Print View)

Creamy, spiced dip with black-eyed peas and jalapeño, baked until golden and bubbly.

# What You’ll Need:

→ Legumes

01 - 2 cups cooked black-eyed peas, drained and rinsed

→ 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 & 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

# Directions:

01 - Preheat oven to 375°F and position rack to center position.
02 - In a large mixing bowl, combine black-eyed peas, cheddar cheese, cream cheese, sour cream, red onion, red bell pepper, jalapeños, and garlic.
03 - Incorporate cumin, smoked paprika, salt, and black pepper into the mixture. Stir thoroughly until all ingredients are evenly distributed.
04 - Pour mixture into a lightly greased 1-quart baking dish, spreading evenly.
05 - Bake for 20 to 25 minutes until the dip reaches a hot, bubbling consistency with a golden top.
06 - Remove from oven and allow to cool for 5 minutes. Top with fresh cilantro and sliced jalapeños if desired.
07 - Transfer to serving vessel and serve warm with tortilla chips, pita bread, or fresh vegetable crudités.

# Expert Advice:

01 -
  • It tastes like you spent way more time on it than you actually did.
  • The heat from the jalapeño builds slowly, so it's not overwhelming but definitely keeps things interesting.
  • Made ahead and reheated without losing a thing, which means less stress when people are coming over.
02 -
  • Don't skip draining your canned peas thoroughly or you'll end up with a soupy mess instead of a dip that holds together.
  • The jalapeños continue to intensify as the dip cools, so if you're unsure about heat level, start with less and add more next time instead of regretting it.
03 -
  • Use a mix of sharp cheddar and smoked gouda if you want deeper, more complex flavors that aren't immediately obvious.
  • Dice your jalapeños fine enough that they vanish into the creamy base but leave behind their heat, rather than leaving visible chunks that people can bite into and regret.
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