Hot Black-Eyed Pea Dip (Printable)

Creamy, spicy dip featuring black-eyed peas, jalapeños, and cumin. Perfect for parties and game day.

# 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
12 - 1/4 teaspoon black pepper

→ Garnish

13 - 2 tablespoons chopped fresh cilantro
14 - Sliced jalapeños for garnish

# How To Make It:

01 - Set oven to 375°F (190°C).
02 - In a large mixing bowl, combine black-eyed peas, cheddar cheese, cream cheese, sour cream, red onion, bell pepper, jalapeños, and garlic.
03 - Stir in ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly until well combined.
04 - Pour mixture into a lightly greased 1-quart baking dish.
05 - Bake for 20 to 25 minutes, or until the dip is hot and bubbling with a golden top.
06 - Remove from oven and let 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 Tips:

01 -
  • It comes together in under 40 minutes and tastes like you've been simmering it all afternoon.
  • The jalapeños give enough heat to feel exciting without burning anyone out of the room.
  • Cream cheese makes it ridiculously creamy while the peas keep it grounded and satisfying.
02 -
  • Don't skip the 5-minute cooling period or your dip will be runny when you try to scoop it, even though you want to dive in immediately.
  • The cheese tightens slightly as it cools, so if your mixture seems too thick before baking, that's actually perfect.
03 -
  • Drain canned beans thoroughly and pat them dry with a paper towel so you don't add extra moisture that makes the dip soupy.
  • Dice your jalapeños finely and evenly so the heat distributes throughout every spoonful instead of clustering in one spot.
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