Hot Black-Eyed Pea Dip (Printer-Friendly)

Warm, cheesy dip with black-eyed peas, jalapeños, and seasonings—baked until golden and bubbly.

# What You 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 Cook:

01 - Preheat oven to 375°F
02 - In a large mixing bowl, combine cream cheese and sour cream. Beat until smooth and creamy.
03 - Add 1.5 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.
04 - Transfer mixture to a greased 1.5-quart baking dish.
05 - Sprinkle remaining 0.5 cup cheddar cheese evenly over the top.
06 - Bake for 20 to 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.

# Expert Advice:

01 -
  • It comes together in under 20 minutes of actual work, which means you can spend more time greeting guests instead of stressing in the kitchen.
  • The creamy, cheesy base with a kick of jalapeño heat keeps people reaching for just one more chip (and then another).
  • Leftovers reheat beautifully, so you get a bonus snack the next day without guilt.
02 -
  • Don't skip the resting period—I learned this the hard way when someone bit into it immediately and burned their mouth, but also because the dip thickens up slightly and scoops so much better.
  • If your oven runs hot, start checking at 18 minutes because that golden brown top can tip into overdone faster than you'd expect, and burnt cheese edges taste bitter.
03 -
  • Room-temperature cream cheese is non-negotiable—it's the difference between a smooth, creamy dip and one that's lumpy and separated.
  • Don't drain the pickled jalapeños completely; that brine adds tangy complexity that takes the dip from good to unforgettable.
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