Save This Hot Black-Eyed Pea Dip with Jalapeño and Cumin is the ultimate crowd-pleaser for your next gathering. Combining the hearty texture of Southern-style black-eyed peas with a creamy, spicy base, this appetizer offers a comforting yet bold flavor profile. Whether it's for a game day spread or a casual party, this dip is sure to disappear in minutes.
Save The secret to this dip’s irresistible texture lies in the blend of cheddar, cream cheese, and sour cream. When baked until golden and bubbling, it creates a rich dip that pairs perfectly with the crunch of a tortilla chip or the freshness of sliced vegetables.
Ingredients
- Legumes
- 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
- Vegetables
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup diced red onion
- 1/3 cup diced red bell pepper
- 2 jalapeño peppers, seeded and finely diced
- 2 cloves garlic, minced
- Spices & Seasonings
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- Garnish (Optional)
- 2 tbsp chopped fresh cilantro
- Sliced jalapeños
Instructions
- Step 1
- Preheat your oven to 375°F (190°C).
- Step 2
- In a large mixing bowl, combine black-eyed peas, cheddar cheese, cream cheese, sour cream, red onion, bell pepper, jalapeños, and garlic.
- Step 3
- Add cumin, paprika, salt, and black pepper. Mix thoroughly until well combined.
- Step 4
- Transfer the mixture to a lightly greased 1-quart baking dish.
- Step 5
- Bake for 20–25 minutes, or until hot and bubbling with a golden top.
- Step 6
- Remove from the oven and let cool for 5 minutes. Garnish with cilantro and sliced jalapeños if desired.
- Step 7
- Serve warm with tortilla chips, pita, or fresh vegetables.
Zusatztipps für die Zubereitung
For the best results, ensure your cream cheese is completely softened at room temperature before mixing to prevent lumps. A 1-quart baking dish is the ideal size to ensure the dip heats through evenly while maintaining its creamy center and achieving a golden top.
Varianten und Anpassungen
If you enjoy a more intense heat, feel free to leave the seeds in the jalapeños or add a pinch of cayenne pepper. You can also experiment with different cheeses; swapping the cheddar for Pepper Jack or Monterey Jack adds a lovely spicy or buttery dimension to the dish.
Serviervorschläge
Serve this dip warm alongside a variety of dippers such as crunchy tortilla chips, toasted pita triangles, or fresh vegetables like celery and bell pepper strips. It can also be prepared ahead of time and reheated in the oven just before your guests arrive.
Save With its combination of smoky cumin, spicy jalapeños, and creamy black-eyed peas, this dip is a standout choice for any occasion. Simple to make and full of flavor, it’s a recipe you'll find yourself returning to again and again. Enjoy!
Recipe Questions & Answers
- → Can I make this dip ahead of time?
Yes, you can assemble the dip up to a day in advance and refrigerate it. When ready to serve, bake as directed, adding a few extra minutes if baking from cold.
- → How can I adjust the heat level?
For milder heat, remove all seeds and membranes from the jalapeños. To increase spiciness, leave some seeds in or add a pinch of cayenne pepper along with the spices.
- → What can I substitute for black-eyed peas?
You can use black beans, pinto beans, or even chickpeas as alternatives. Each will bring a slightly different flavor profile while maintaining the creamy texture.
- → Is this dip gluten-free?
Yes, all ingredients in this dip are naturally gluten-free. Just ensure your serving accompaniments like tortilla chips or crackers are certified gluten-free if needed.
- → How long will leftovers keep?
Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through, stirring occasionally.
- → Can I make this dairy-free?
You can substitute vegan cream cheese, vegan sour cream, and dairy-free cheddar shreds. The texture may vary slightly, but it will still be delicious.