Hot Black-Eyed Pea Dip (Printable)

Warm, creamy blend of black-eyed peas, jalapeños, and cheese—baked until bubbly and golden.

# Components:

→ Dairy

01 - 8 oz 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

# Method:

01 - Set oven to 375°F and allow to fully preheat.
02 - In a large mixing bowl, combine softened cream cheese and sour cream. Beat until smooth and creamy using an electric mixer or fork.
03 - Add 1.5 cups shredded cheddar cheese, drained black-eyed peas, pickled jalapeños, green onions, red bell pepper, minced garlic, smoked paprika, ground cumin, salt, and black pepper to the cream mixture. Stir until evenly combined.
04 - Pour the mixture into a greased 1.5-quart baking dish and spread evenly.
05 - Sprinkle the remaining 0.5 cup cheddar cheese evenly across the top of the dip.
06 - Bake for 20 to 25 minutes until the dip is hot and bubbly with golden brown cheese on top.
07 - Remove from oven and let rest for 5 minutes. Serve warm with tortilla chips or fresh vegetable sticks.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent way more time than you actually did.
  • Black-eyed peas give you substance without feeling heavy, and that tangy jalapeño heat keeps people reaching for one more chip.
02 -
  • Don't skip rinsing the canned black-eyed peas; the liquid tastes metallic and salty and will throw off your flavor balance.
  • Softening the cream cheese is genuinely non-negotiable—cold cream cheese won't blend smoothly, and you'll end up with a grainy texture no amount of mixing fixes.
03 -
  • If you're making this ahead, assemble everything in the baking dish, cover it with plastic wrap, and refrigerate—then just add ten minutes to your baking time since it goes in cold.
  • The five-minute rest after baking isn't just about patience; it lets the cheeses set enough to hold together when people start scooping, rather than sliding off the chip in molten waves.
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