Pin It This Hot Black-Eyed Pea Dip with Jalapeño and Cumin is a creamy and spicy appetizer that brings a touch of American Southern comfort to any party or game day gathering. Featuring the earthy texture of black-eyed peas and the warming notes of cumin, this dip is baked until it is bubbly and golden.
Pin It Using simple ingredients like diced red onion, bell pepper, and fresh garlic, this dish creates a vibrant flavor profile that perfectly balances the heat of the jalapeños with the smokiness of paprika.
Ingredients
- Legumes: 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
- Vegetables: 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)
- Spices & Seasonings: 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt (to taste), 1/4 tsp black pepper
- Garnish (Optional): 2 tbsp chopped fresh cilantro, sliced jalapeños
Instructions
- Step 1
- Preheat your oven to 375°F (190°C).
- Step 2
- In a large mixing bowl, combine black-eyed peas, cheddar cheese, cream cheese, sour cream, red onion, bell pepper, jalapeños, and garlic.
- Step 3
- Add cumin, paprika, salt, and black pepper. Mix thoroughly until well combined.
- Step 4
- Transfer the mixture to a lightly greased 1-quart baking dish.
- Step 5
- Bake for 20–25 minutes, or until hot and bubbling with a golden top.
- Step 6
- Remove from the oven and let cool for 5 minutes. Garnish with cilantro and sliced jalapeños if desired.
- Step 7
- Serve warm with tortilla chips, pita, or fresh vegetables.
Zusatztipps für die Zubereitung
To manage the heat level of this dip, you can leave the seeds in the jalapeños or even add a pinch of cayenne pepper for an extra kick. This recipe is also very convenient for entertaining because it can be made ahead of time and simply reheated right before your guests arrive.
Varianten und Anpassungen
While cheddar cheese offers a classic sharp flavor, you can easily swap it for Monterey Jack or pepper jack for a different taste profile. If you are short on time, using a canned variety of black-eyed peas works just as well as cooked ones, provided they are thoroughly drained and rinsed.
Serviervorschläge
This dip is best enjoyed while warm. Serve it in its baking dish alongside a platter of sturdy tortilla chips, soft pita bread, or a selection of fresh vegetables like celery and bell pepper strips for a crunchier alternative.
Pin It This Hot Black-Eyed Pea Dip is a satisfying, flavorful treat that is as easy to assemble as it is to enjoy. Whether you're hosting a formal appetizer hour or a casual game night, it is bound to be a requested favorite.
Questions & Answers
- → Can I use canned black-eyed peas?
Yes, one 15-ounce can of black-eyed peas, drained and rinsed, works perfectly in place of cooked dried peas.
- → How can I make this dip spicier?
Leave the seeds in the jalapeños or add a pinch of cayenne pepper. For maximum heat, use serrano peppers instead of jalapeños.
- → Can I prepare this dip ahead of time?
Absolutely. Assemble the mixture up to 24 hours in advance and refrigerate. Bake when ready to serve, adding a few extra minutes if baking from cold.
- → What can I substitute for cream cheese?
Greek yogurt or a dairy-free cream cheese alternative works well. The texture will be slightly lighter but still creamy.
- → How long does this dip keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm throughout.
- → What's the best way to serve this?
Serve warm directly from the oven with tortilla chips, pita bread, crackers, or fresh vegetable crudites for scooping.