Hot Black-Eyed Pea Dip (Print Version)

Creamy black-eyed pea blend with jalapeño heat and cumin warmth, baked until golden and bubbling. Perfect party appetizer.

# What You’ll Need:

→ Legumes

01 - 2 cups cooked black-eyed peas, drained and rinsed

→ Dairy

02 - 1 cup shredded cheddar cheese
03 - 1/2 cup cream cheese, softened
04 - 1/2 cup sour cream

→ Vegetables

05 - 1/3 cup diced red onion
06 - 1/3 cup diced red bell pepper
07 - 2 jalapeño peppers, seeded and finely diced
08 - 2 cloves garlic, minced

→ Spices and Seasonings

09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt, adjusted to taste
12 - 1/4 teaspoon black pepper

→ Garnish

13 - 2 tablespoons chopped fresh cilantro
14 - Sliced jalapeños

# How to Make It:

01 - Set oven to 375°F (190°C).
02 - In a large mixing bowl, combine black-eyed peas, cheddar cheese, cream cheese, sour cream, red onion, bell pepper, jalapeños, and garlic.
03 - Stir in cumin, paprika, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
04 - Pour the mixture into a lightly greased 1-quart baking dish, spreading evenly.
05 - Bake for 20 to 25 minutes, or until the dip is hot and bubbling with a golden top.
06 - Remove from oven and let cool for 5 minutes. Top with fresh cilantro and sliced jalapeños if desired.
07 - Transfer to a serving bowl and serve warm with tortilla chips, pita bread, or fresh vegetables.

# Additional Tips::

01 -
  • It comes together in under 40 minutes and tastes like you spent all day fussing with it.
  • The heat from jalapeños and cumin sneaks up on you in the best way, making every chip feel like an event.
  • Dairy-free swaps work seamlessly if you need them, and it reheats beautifully for days.
02 -
  • Don't skip the cooling time or you'll end up with dip that's too runny to stay on a chip, which defeats the entire purpose.
  • If your black-eyed peas are canned, rinsing them under cold water makes a massive difference in how refined the final dip tastes.
03 -
  • Dice everything by hand instead of using a food processor, because the processor will break down the vegetables too much and make the dip mushy.
  • Keep the dip warm in a slow cooker on the low setting if you're serving it over several hours, which keeps it from getting cold and grainy.
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