Hot Black-Eyed Pea Dip (Printable)

Warm, cheesy blend of black-eyed peas with jalapeños and seasonings, baked until golden and bubbly.

# Components:

→ 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 - Set oven temperature to 375°F and allow to fully preheat.
02 - In a large mixing bowl, combine softened cream cheese and sour cream. Beat with an electric mixer until smooth and creamy.
03 - Add 1.5 cups cheddar cheese, black-eyed peas, pickled jalapeños, green onions, red bell pepper, minced garlic, smoked paprika, ground cumin, salt, and black pepper. Mix thoroughly until all components are evenly distributed.
04 - Pour the mixture into a greased 1.5-quart baking dish and spread evenly.
05 - Sprinkle the remaining 0.5 cup cheddar cheese evenly across the surface of the dip.
06 - Place in preheated oven for 20 to 25 minutes, or until the mixture is hot and bubbly with a golden brown cheese crust.
07 - Remove from oven and let rest for 5 minutes. Serve warm with tortilla chips or fresh vegetable sticks.

# Expert Advice:

01 -
  • It comes together in under 40 minutes and tastes like you fussed over it all day.
  • The contrast between cool sour cream and warm, melted cheese against those bright pickled jalapeños is addictive and keeps people coming back for more.
  • You probably have most of these ingredients already, which means fewer shopping trips and more spontaneous entertaining.
02 -
  • Don't skip rinsing the canned black-eyed peas—I learned this the hard way when my first batch turned out thick and starchy instead of creamy and luxurious.
  • Chopping the jalapeños finely and distributing them evenly throughout the mixture means every scoop gets that hit of heat and tang rather than depending on luck.
03 -
  • Make this dip up to a day ahead, refrigerate it in the baking dish, and bake it when guests arrive—the flavors actually deepen overnight, which feels like a small miracle.
  • If it ever seems too thick, a splash of milk mixed in before baking will loosen it right up without diluting the flavor.
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