Creamy, spicy blend of black-eyed peas with jalapeño and cumin. A warm, bubbling Southern appetizer ready in 35 minutes.
# 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, or to taste
12 - 1/4 teaspoon black pepper
→ Garnish
13 - 2 tablespoons chopped fresh cilantro
14 - Sliced jalapeños
# How-To Steps:
01 - Set oven temperature to 375°F and allow to preheat completely.
02 - In a large mixing bowl, combine black-eyed peas, cheddar cheese, cream cheese, sour cream, red onion, bell pepper, jalapeños, and minced garlic.
03 - Add ground cumin, smoked paprika, salt, and black pepper to the mixture. Stir 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 throughout and bubbling with a golden top.
06 - Remove from oven and allow to cool for 5 minutes. Top with fresh cilantro and sliced jalapeños if desired.
07 - Transfer to a serving vessel and serve warm alongside tortilla chips, pita bread, or fresh vegetable crudités.
