Hot Black-Eyed Pea Dip (Print Version)

Warm, creamy black-eyed pea dip with jalapeños, cheddar, and cream cheese. Baked until golden and bubbly.

# What You'll Need:

→ 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 & 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 Make It:

01 - Preheat oven to 375°F.
02 - In a large mixing bowl, combine cream cheese and sour cream. Beat until smooth and creamy using an electric hand mixer or spoon.
03 - 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 to the dairy mixture. Mix until well combined.
04 - Transfer 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 20–25 minutes, or until hot and bubbly and the cheese is golden brown.
07 - Let cool for 5 minutes before serving. Serve warm with tortilla chips or vegetable sticks.

# Additional Tips::

01 -
  • It comes together in under 45 minutes total, and most of that is hands-off baking time.
  • The combination of creamy, spicy, and tangy flavors means every bite tastes different depending on how much jalapeño you catch.
  • It impresses people without making you look like you spent all day cooking.
02 -
  • If your cream cheese isn't soft when you start, your entire dip will have a grainy texture no matter how much you mix—always let it sit on the counter for 20 minutes first.
  • The dip will bubble up and possibly overflow slightly if your baking dish is too small, so don't skip on the size or fill it to the brim.
  • It keeps getting better as it cools slightly, so don't feel like you have to serve it the second it comes out of the oven.
03 -
  • Taste your dip before it goes into the oven and adjust the salt and spice levels then, not after baking—seasoning mellows slightly as things heat through.
  • If you want a spicier dip, add a pinch of cayenne pepper to the mixture rather than just loading it with more jalapeños, which can make it watery.
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