Hot Black-Eyed Pea Dip with Jalapeño (Print Version)

Creamy Southern-style blend of black-eyed peas, sharp cheddar, and zesty jalapeños, baked until golden and bubbly.

# What You 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 fresh cilantro, chopped
14 - Sliced jalapeños for serving

# How-To Steps:

01 - Set oven to 375°F and allow to fully preheat.
02 - In a large mixing bowl, combine black-eyed peas, cheddar cheese, cream cheese, sour cream, red onion, bell pepper, jalapeños, and garlic.
03 - Add ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed and combined.
04 - Spoon the mixture into a lightly greased 1-quart baking dish, spreading evenly.
05 - Bake for 20 to 25 minutes until the mixture is hot 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 serving dish and serve warm with tortilla chips, pita bread, or fresh vegetables.

# Expert Advice:

01 -
  • It's creamy and spicy at the same time, with that perfect heat that sneaks up on you instead of knocking you over.
  • You can make it ahead and just pop it in the oven when guests arrive, leaving you free to actually enjoy people instead of cooking.
  • Black-eyed peas are secretly one of the most underrated ingredients, and this dip finally gives them the spotlight they deserve.
02 -
  • If you bake it longer than 25 minutes, it can start separating and looking a little broken, so set a timer and don't get distracted.
  • Cold cream cheese mixes poorly and leaves lumps, so let it sit on the counter for 10 minutes before you start cooking.
  • The dip will bubble more than you expect, so leave at least an inch of space at the top of the dish to prevent overflow.
03 -
  • Mince your jalapeños finely and taste one first to gauge the heat level, then adjust how many you use accordingly.
  • The dip keeps in the refrigerator for about three days, and you can reheat it in a 350°F oven for 10 minutes, adding a splash of sour cream if it's gotten too thick.
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