Save A creamy, spicy dip featuring black-eyed peas, jalapeño peppers, and warming cumin, perfect for parties or game days. This American Southern appetizer is easy to prepare and offers a delightful blend of textures and flavors that will satisfy any crowd.
Save Whether you are hosting a holiday gathering or looking for the perfect game-day snack, this hot dip brings a unique Southern twist to the table. The smokiness of the paprika paired with the heat of the jalapeños makes it an irresistible appetizer.
Ingredients
- 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup diced red onion
- 1/3 cup diced red bell pepper
- 2 jalapeño peppers, seeded and finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro (optional garnish)
- Sliced jalapeños (optional garnish)
Instructions
- 1. Preheat
- Preheat your oven to 375°F (190°C).
- 2. Mix Base
- In a large mixing bowl, combine black-eyed peas, cheddar cheese, cream cheese, sour cream, red onion, bell pepper, jalapeños, and garlic.
- 3. Season
- Add cumin, paprika, salt, and black pepper. Mix thoroughly until well combined.
- 4. Prepare Dish
- Transfer the mixture to a lightly greased 1-quart baking dish.
- 5. Bake
- Bake for 20–25 minutes, or until hot and bubbling with a golden top.
- 6. Garnish
- Remove from the oven and let cool for 5 minutes. Garnish with cilantro and sliced jalapeños if desired.
- 7. Serve
- Serve warm with tortilla chips, pita, or fresh vegetables.
Zusatztipps für die Zubereitung
To ensure a smooth texture, make sure the cream cheese is properly softened before mixing. This dip can also be assembled ahead of time and kept in the refrigerator until you are ready to bake and serve.
Varianten und Anpassungen
For extra heat, leave the seeds in the jalapeños or add a pinch of cayenne. You can also swap the cheddar for Monterey Jack or pepper jack cheese to vary the flavor profile.
Serviervorschläge
Serve this warm, bubbling dip with crunchy tortilla chips, toasted pita bread, or a selection of fresh vegetables like celery and bell pepper strips for a lighter dipping option.
Save This Hot Black-Eyed Pea Dip is a flavorful and satisfying addition to any appetizer spread. With its golden top and creamy interior, it is guaranteed to be a favorite among your family and friends.
Recipe FAQ
- → Can I use canned black-eyed peas?
Yes, canned black-eyed peas work perfectly. Just drain and rinse them thoroughly before adding to the mixture. One 15-ounce can equals about 2 cups cooked peas.
- → How far ahead can I make this dip?
You can assemble the dip up to 24 hours in advance and refrigerate it. When ready to serve, bake for an additional 5-10 minutes to ensure it's heated through.
- → What can I serve with this dip?
Tortilla chips are classic, but pita bread, crackers, or fresh vegetables like bell peppers, carrots, and celery all work wonderfully for scooping.
- → Can I make this less spicy?
Absolutely. Remove all seeds and membranes from the jalapeños, or reduce the amount to one pepper. You can also substitute milder peppers like poblano.
- → Can I freeze this dip?
Freezing isn't recommended as the dairy products may separate when thawed. However, leftover dip reheats well in the microwave or oven.
- → What cheese substitutions work well?
Monterey Jack melts beautifully, while pepper jack adds extra kick. A Mexican blend or Colby Jack also works if you prefer a milder flavor.