Hot Black-Eyed Pea Dip (Print Version)

Warm, creamy blend of black-eyed peas, jalapeños, and three cheeses baked until golden and bubbly.

# 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

# How-To Steps:

01 - Set oven temperature to 375°F and allow it to reach full heat.
02 - In a large mixing bowl, combine softened cream cheese and sour cream. Beat with an electric mixer or spoon until the mixture achieves a smooth and creamy consistency.
03 - Add 1 1/2 cups cheddar cheese, black-eyed peas, pickled jalapeños, green onions, red bell pepper, minced garlic, smoked paprika, cumin, salt, and black pepper to the cream cheese mixture. Fold and stir until all components are evenly distributed.
04 - Pour the combined mixture into a greased 1 1/2-quart baking dish, spreading evenly.
05 - Sprinkle the remaining 1/2 cup shredded cheddar cheese uniformly over the surface of the dip.
06 - Place in preheated oven and bake for 20 to 25 minutes until the mixture is heated through, bubbling at the edges, and the cheese topping is golden brown.
07 - Remove from oven and allow to cool for 5 minutes. Transfer to a serving vessel and present warm alongside tortilla chips or fresh vegetable sticks.

# Expert Tips:

01 -
  • It comes together in 15 minutes of prep, then the oven does the heavy lifting while you relax.
  • People assume you spent hours on this, when really you just combined a few simple ingredients.
  • The combination of creamy, spicy, and cheesy hits every craving at once.
02 -
  • Draining your canned black-eyed peas is non-negotiable—skip this step and your dip becomes a soup.
  • Don't use cold cream cheese straight from the fridge or you'll have chunks that won't blend properly into the dip.
03 -
  • Mix everything except the top cheese the night before, then just transfer to the baking dish and bake fresh—saves you time when guests are arriving.
  • Use a light hand when mixing to keep the black-eyed peas from breaking apart into mush.
Go Back