Hot Black-Eyed Pea Dip (Printable)

Warm, creamy blend of black-eyed peas, jalapeños, and cheese. 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 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 make it:

01 - Set oven temperature to 375°F
02 - In a large mixing bowl, beat cream cheese and sour cream together 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 to the bowl. Mix until all ingredients are evenly combined
04 - Pour mixture into a greased 1 1/2-quart baking dish and spread evenly
05 - Sprinkle remaining 1/2 cup cheddar cheese evenly over the surface of the dip
06 - Bake for 20 to 25 minutes until the dip is hot and bubbly with a golden brown cheese topping
07 - Allow dip to cool for 5 minutes before serving warm with tortilla chips or fresh vegetable sticks

# Expert suggestions:

01 -
  • It comes together in 15 minutes of actual work, then the oven does the rest while you chat with guests.
  • The combination of tangy, creamy, and spicy hits all the cravings at once.
  • People always ask for the recipe, and you'll love watching their faces when you tell them how simple it really is.
02 -
  • Don't skip the five-minute rest—it looks ready before it is, and you'll end up with a runny dip if you don't wait.
  • The jalapeños release liquid as they cook, so if you like it less spicy, pat them dry with a paper towel before chopping them.
03 -
  • Use sharp cheddar instead of mild—the flavor difference is huge and worth the extra second of searching for it in the cheese aisle.
  • If you like heat, drain your jalapeños well and add an extra quarter teaspoon of cumin to balance the extra spice.
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