Warm, cheesy dip featuring black-eyed peas, pickled jalapeños, and a blend of creamy cheeses. Baked until golden and bubbly.
# What You 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 and 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 - Preheat oven to 375 degrees Fahrenheit.
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, drained black-eyed peas, pickled jalapeños, green onions, red bell pepper, minced garlic, smoked paprika, ground cumin, salt, and black pepper. Stir until well combined.
04 - Transfer the mixture to a greased 1 1/2-quart baking dish, spreading evenly.
05 - Sprinkle remaining 1/2 cup cheddar cheese evenly over the top of the mixture.
06 - Bake for 20 to 25 minutes, or until the dip is hot and bubbly and the cheese is golden brown.
07 - Let cool for 5 minutes before serving. Transfer to a serving bowl and serve warm with tortilla chips or fresh vegetable sticks.
