Hot Black-Eyed Pea Dip (Printable Version)

Creamy, spicy blend of black-eyed peas, jalapeño, and cumin baked until golden and bubbling.

# Ingredient List:

→ 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, to taste
12 - 1/4 teaspoon black pepper

→ Garnish

13 - 2 tablespoons chopped fresh cilantro
14 - Sliced jalapeños

# How to Make:

01 - Preheat your oven to 375 degrees Fahrenheit.
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 cumin, paprika, salt, and black pepper. Mix thoroughly until well combined.
04 - Transfer the mixture to a lightly greased 1-quart baking dish.
05 - Bake for 20 to 25 minutes, or until hot and bubbling with a golden top.
06 - Remove from the oven and let cool for 5 minutes. Garnish with cilantro and sliced jalapeños if desired.
07 - Serve warm with tortilla chips, pita, or fresh vegetables.

# Expert Suggestions:

01 -
  • It tastes fancy enough to impress at parties but honest enough that you won't stress making it.
  • The cream cheese base makes everything silky while the jalapeños keep things from getting boring.
  • You can have it ready in under 40 minutes, which means last-minute entertaining actually becomes possible.
02 -
  • Don't skip rinsing canned beans; that starchy liquid will make your dip watery and sad.
  • The dip will bubble more aggressively than you expect near the end of baking, which means it's working—not burning.
03 -
  • Softening your cream cheese in the microwave for 15 seconds makes mixing infinitely easier and keeps lumps from hiding in the finished dip.
  • Taste the mixture before baking and adjust your salt—cheddar and cream cheese are both naturally salty, so you might need less than you think.
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