Hot Black-Eyed Pea Dip

This Hot Black-Eyed Pea Dip is a warm, creamy, and cheesy appetizer that is perfect for parties and gatherings. Packed with black-eyed peas, tangy pickled jalapeños, and a savory blend of cheeses, it is a hearty and flavorful dish that is incredibly easy to prepare.

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Whether you are hosting a game day or a holiday get-together, this dip is a reliable choice. It combines simple canned goods with fresh vegetables like red bell pepper and green onions to create a vibrant and satisfying snack.

Ingredients

• 8 oz (225 g) cream cheese, softened
• 1 cup (240 g) sour cream
• 2 cups (200 g) cheddar cheese, shredded, divided
• 2 cups (or 1 (15 oz/425 g) can) black-eyed peas, drained and rinsed
• 1/2 cup (75 g) pickled jalapeños, chopped
• 1/2 cup (60 g) green onions, thinly sliced
• 1/2 cup (60 g) red bell pepper, finely diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

Step 1

Preheat oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine cream cheese and sour cream. Beat until smooth and creamy.

Step 3

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. Mix until well combined.

Step 4

Transfer mixture to a greased 1 1/2-quart (1.5 L) baking dish.

Step 5

Sprinkle remaining 1/2 cup cheddar cheese evenly over the top.

Step 6

Bake for 20–25 minutes, or until hot and bubbly and the cheese is golden brown.

Step 7

Let cool for 5 minutes before serving. Serve warm with tortilla chips or vegetable sticks.

Zusatztipps für die Zubereitung

Ensure the cream cheese is fully softened at room temperature before you begin mixing to achieve the smoothest possible base. Leftovers can be stored in the refrigerator and are easy to reheat for later enjoyment.

Varianten und Anpassungen

For a spicier version of this dip, add extra pickled jalapeños or a pinch of cayenne pepper to the mixture. You can also substitute the cheddar cheese with Monterey Jack or pepper jack for a different flavor profile.

Serviervorschläge

Serve this dish warm alongside tortilla chips, pita chips, or fresh vegetable sticks like carrots and celery. It is best enjoyed immediately after its short cooling period.

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With its vibrant colors and rich, cheesy finish, this Hot Black-Eyed Pea Dip is sure to become a favorite in your appetizer rotation. Simple to make and full of flavor, it is the ultimate comfort food for any social occasion.

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Questions & Answers

→ Can I make this dip ahead of time?

Yes, assemble the mixture up to 24 hours in advance and refrigerate. Add the final cheese topping just before baking. You may need 2-3 extra minutes baking time if starting from cold.

→ What can I use instead of black-eyed peas?

Black beans, pinto beans, or even chickpeas work well as substitutes. Rinse and drain them just like the black-eyed peas to maintain the proper texture.

→ Is this dip very spicy?

The pickled jalapeños provide a moderate heat level. For a milder version, reduce jalapeños to 1/4 cup. For more spice, add extra jalapeños or a pinch of cayenne pepper.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F for 10-15 minutes or in the microwave, stirring occasionally.

→ Can I freeze this dip?

Yes, freeze before baking. Wrap the prepared dish tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding the extra cheese topping before heating.

→ What other cheeses work well?

Monterey Jack, pepper jack, Colby Jack, or a Mexican blend all create delicious variations. Pepper jack adds extra kick, while Monterey Jack provides a milder flavor.