Warm, creamy blend of black-eyed peas, jalapeños, and cheeses baked until golden and bubbly.
# What You’ll Need:
→ Dairy
01 - 8 ounces 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 to 375 degrees Fahrenheit and allow to reach temperature.
02 - In a large mixing bowl, combine softened cream cheese and sour cream. Beat until smooth and creamy using an electric mixer or spoon.
03 - 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 to the cream cheese mixture. Stir until fully incorporated.
04 - Pour the mixture into a greased 1 1/2-quart baking dish, spreading evenly.
05 - Sprinkle the remaining 1/2 cup cheddar cheese evenly over the surface of the dip.
06 - Place in preheated oven for 20 to 25 minutes until the dip is hot, bubbly, and the cheese is golden brown.
07 - Remove from oven and allow to cool for 5 minutes. Transfer to serving vessel and serve warm with tortilla chips or fresh vegetable sticks.
