Hot Black-Eyed Pea Dip (Printable)

Warm, cheesy dip with black-eyed peas, jalapeños, and cheddar perfect for gatherings.

# 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

# Directions:

01 - Set oven to 375°F and allow to reach temperature.
02 - In a large mixing bowl, beat cream cheese and sour cream together until smooth and creamy.
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. Stir until well combined.
04 - Pour mixture into a greased 1 1/2-quart baking dish, spreading evenly.
05 - Sprinkle remaining 1/2 cup cheddar cheese evenly over the top.
06 - Bake for 20 to 25 minutes until the mixture is hot and bubbly with golden brown cheese on top.
07 - Remove from oven and let cool for 5 minutes before serving warm with tortilla chips or vegetable sticks.

# Expert Advice:

01 -
  • It comes together in 15 minutes of prep, then the oven does the heavy lifting while you greet guests.
  • The combination of creamy cheese, smoky spices, and bright jalapeños keeps people coming back without knowing exactly why it's so addictive.
  • Black-eyed peas make it substantial enough to feel like real food, not just empty calories on a chip.
02 -
  • Don't skip the 5-minute rest after baking—I learned this the hard way when someone's chip broke off into molten dip and I spent 20 minutes scraping cheese off the tablecloth.
  • The pickled jalapeños are worth buying from the jar rather than fresh; the vinegar is essential to the flavor balance and keeps the dip from tasting too one-note.
03 -
  • Dice your jalapeños finely so every bite gets a little heat rather than occasional surprises, and taste your cheese before using it—sometimes cheddar varies wildly in sharpness.
  • The smoked paprika is non-negotiable; regular paprika is a completely different flavor and won't give you that subtle depth that makes people ask what that something special is.
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