Hot Black-Eyed Pea Dip (Print View)

Warm, cheesy dip loaded with black-eyed peas, jalapeños, and three cheeses. Ready in 40 minutes.

# What You’ll Need:

→ 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 & 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

# Directions:

01 - Preheat oven to 375°F
02 - In a large mixing bowl, combine cream cheese and sour cream. Beat until smooth and creamy.
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. Mix until well combined.
04 - Transfer mixture to a greased 1 1/2-quart baking dish.
05 - Sprinkle remaining 1/2 cup cheddar cheese evenly over the top.
06 - Bake for 20 to 25 minutes, or until hot and bubbly and the cheese is golden brown.
07 - Let cool for 5 minutes before serving. Serve warm with tortilla chips or vegetable sticks.

# Expert Advice:

01 -
  • It comes together in under 40 minutes and actually tastes like you spent hours on it.
  • The heat from the jalapeños sneaks up on you just enough to keep things interesting without overpowering the creamy, cheesy goodness.
  • People always ask for the recipe, and you get to feel quietly proud knowing how simple it actually is.
02 -
  • Don't skip softening that cream cheese first—trying to mix cold cream cheese into the other ingredients is a frustrating fight you will lose.
  • The dip actually tastes better the next day after the flavors have hung out together overnight, so this is a recipe that rewards make-ahead cooking.
03 -
  • Make it the morning of, cover it with plastic wrap, and refrigerate until you're ready to bake—it actually bakes a tiny bit faster from cold, which is handy timing-wise.
  • If you're doubling this recipe for a crowd, stick with one larger baking dish rather than multiple small ones, because it holds heat better and stays creamy longer.
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