Hot Black-Eyed Pea Dip (Printable)

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

# 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, adjust to taste
12 - 1/4 teaspoon black pepper

→ Garnish

13 - 2 tablespoons chopped fresh cilantro
14 - Sliced jalapeños

# Directions:

01 - Preheat your oven to 375°F.
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 to the bowl. Mix thoroughly until all ingredients are evenly combined.
04 - Transfer the mixture to a lightly greased 1-quart baking dish, spreading evenly.
05 - Bake for 20 to 25 minutes, or until the mixture is hot and bubbling with a golden top.
06 - Remove from the oven and let cool for 5 minutes. Garnish with fresh cilantro and sliced jalapeños if desired.
07 - Serve warm with tortilla chips, pita bread, or fresh vegetable crudités.

# Expert Advice:

01 -
  • It's creamy and spicy at the same time, hitting that sweet spot where comfort food gets a little edge.
  • People genuinely can't stop eating it, which makes you look like you spent hours in the kitchen when you really didn't.
  • The cumin and paprika give it depth that keeps people guessing about what makes it taste so good.
02 -
  • Don't skip rinsing canned black-eyed peas; the starchy liquid makes the dip gluey instead of creamy.
  • The dip will bubble around the edges before the center looks done—that's actually when you pull it out, not when everything looks golden.
03 -
  • Mince your jalapeños fine and remove most of the seeds for approachable heat, or leave the seeds in if you want people to feel the burn.
  • Use a 1-quart baking dish specifically; it creates the right depth so the dip bakes through without drying out on top.
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