Pin It This Hot Black-Eyed Pea Dip is a warm, creamy, and cheesy appetizer that is perfect for parties and gatherings. Packed with black-eyed peas and tangy pickled jalapeños, this American classic is incredibly easy to prepare and features a satisfying blend of cheeses that melts into a golden, bubbly delight.
Pin It With a total time of 40 minutes, you can easily whip this up before guests arrive. This easy-to-follow recipe yields 8 servings, making it a reliable choice for any host seeking a delicious vegetarian-friendly appetizer that is sure to disappear quickly.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 g) sour cream
- 2 cups (200 g) cheddar cheese, shredded, divided
- 2 cups (or 1 (15 oz/425 g) can) black-eyed peas, drained and rinsed
- 1/2 cup (75 g) pickled jalapeños, chopped
- 1/2 cup (60 g) green onions, thinly sliced
- 1/2 cup (60 g) red bell pepper, finely diced
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1
- Preheat oven to 375°F (190°C).
- Step 2
- In a large mixing bowl, combine cream cheese and sour cream. Beat until smooth and creamy.
- Step 3
- 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. Mix until well combined.
- Step 4
- Transfer mixture to a greased 1 1/2-quart (1.5 L) baking dish.
- Step 5
- Sprinkle remaining 1/2 cup cheddar cheese evenly over the top.
- Step 6
- Bake for 20–25 minutes, or until hot and bubbly and the cheese is golden brown.
- Step 7
- Let cool for 5 minutes before serving. Serve warm with tortilla chips or vegetable sticks.
Zusatztipps für die Zubereitung
To ensure a smooth base, beat the softened cream cheese and sour cream thoroughly before adding the solids. For the best texture, always serve this dip warm directly from the oven after a brief cooling period of 5 minutes.
Varianten und Anpassungen
If you prefer more heat, simply add extra pickled jalapeños or a pinch of cayenne pepper to the mixture. You can also experiment with different cheeses; substituting the cheddar with Monterey Jack or pepper jack offers a unique flavor profile.
Serviervorschläge
This dip is best enjoyed with crunchy accompaniments such as tortilla chips or pita chips. For a lighter alternative, serve it with sliced fresh vegetables like celery or bell peppers. Leftovers can be refrigerated and easily reheated.
Pin It Simple, savory, and satisfying, this Hot Black-Eyed Pea Dip is a reliable appetizer for any occasion. Its combination of creamy dairy and hearty peas ensures it remains a favorite among hosts and guests alike.
Recipe FAQs
- → Can I make this dip ahead of time?
Yes, you can assemble the mixture up to 24 hours in advance and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if baking cold from the refrigerator.
- → What can I serve with black-eyed pea dip?
Tortilla chips are the classic pairing, but pita chips, crusty bread, crackers, or fresh vegetable sticks like carrots, celery, and bell peppers all work beautifully for scooping.
- → How do I store leftovers?
Store cooled dip in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven at 350°F until warmed through, stirring occasionally.
- → Can I use fresh black-eyed peas instead of canned?
Absolutely. Cook about 1 cup dried black-eyed peas until tender, then drain well. You'll need approximately 2 cups cooked peas to replace the canned version in this dish.
- → Is this dip spicy?
The pickled jalapeños provide moderate heat with tangy flavor. For a milder version, reduce the amount to 1/4 cup. For more spice, add extra jalapeños, include some seeds, or incorporate cayenne pepper.
- → Can I freeze this dip?
While possible, freezing may affect the creamy texture. If freezing, do so before baking. Thaw overnight in the refrigerator, then bake as directed, adding 5-10 minutes to the cooking time.