This hearty and flavorful dip is a crowd-pleasing appetizer for any occasion. Made with the convenience of canned black-eyed peas, creamy cream cheese, sharp cheddar, sour cream, and a mix of aromatic veggies, it’s a breeze to whip up in a pan on the stovetop in about 25 minutes. You can make it ahead for ultimate easy!
Serve this cheesy Black-Eyed Pea Dip with tortilla chips, sliced or pickled jalapenos, green onions, and a few glugs of hot sauce for an extra flavor boost. This lucky black-eyed pea appetizer is perfect for entertaining or game-day snacking! It’s vegetarian and easily gluten free.
Cheesy and Warm Black-Eyed Pea Dip
Not only do they taste delicious, but also, black-eyed peas are said to bring good luck. All the reason to love black-eyed pea recipes. So why not whip up a batch of this cheesy black-eyed peas dip for New Year’s or to cheer your team on for the win!
This appetizer features garlic, mild green chiles, onions, and bell peppers for flavor and a little spice. We’re using canned black-eyed peas for convenience, plus two types of cheese and sour cream that combine and melt effortlessly to bring this easy black-eyed pea dip to a creamy finish. Best of all, it’s made (mixed and cooked) in a skillet, so clean-up is a snap.
This Recipe Is
- adjustable: spicy to taste
- made with canned black-eyed peas
- served warm with tortilla chips
If you love tasty appetizer recipes, you’ll enjoy this hot dip with black-eyed peas.
About the Key Ingredients
- Canned Green Chilis – I use Mild Fire Roasted Diced Hatch Chiles. They add a boost of flavor to the dip without adding spice.
- Fresh Jalapenos – since jalapenos vary in their heat, be sure to add to preference. I scrape out the seeds and ribs as this is where most of the heat lies. Use one jalapeno for mild spicy flavor or two for medium spice.
- Canned (cooked) Black-Eyed Peas – so convenient! If following a vegetarian diet, look for black-eyed peas that do not contain meat. I like Eden Organic.
- Cream Cheese – adds creaminess and tangy flavor to this cheesy dip that’s easy to incorporate. You’ll need half an 8 oz block for this recipe.
- Sharp Cheddar Cheese – adds robust flavor and aids in a creamy texture. This shredded cheese melts beautifully with the cream cheese. Buy a block and shred your own for the best melt!
- Sour Cream – just a few tablespoons aids in creating a tangy flavor and creamy texture.
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How to Make Warm Black-Eyed Pea Dip
step by step
Looking home-cooked black-eyed peas from dry peas? Try my Slow Cooked Black-Eyed Peas. Make in the crock pot or stove top!
Traci’s Tips
- Keep it Low: once the cheese is added to the skillet, keep the stove top heat on low to medium-low, stirring often and adjusting the heat as needed so the cheese doesn’t scorch.
- Make Ahead? Yes please! Once cooked, cool completely, then cover with aluminum foil (or lid). Store in the refrigerator for up to three days. When ready to reheat, pop the skillet in the oven or reheat gently, on the stovetop.
Warm Black-Eyed Pea Dip With Cream Cheese
Servings:6
Calories:370kcal
This hearty and flavorful dip is a crowd-pleasing appetizer for any occasion. Made with the convenience of canned black-eyed peas, creamy cream cheese, sharp cheddar, sour cream, and a mix of aromatic veggies, it's a breeze to whip up in a pan on the stovetop in about 25 minutes. You can make it ahead for ultimate easy! Serve Warm Black-Eyed Pea Dip with tortilla chips, sliced or pickled jalapenos, green onions, and a few glugs of hot sauce for an extra flavor boost (adjustable to taste). This lucky black-eyed pea appetizer is perfect for entertaining or game-day snacking! It's vegetarian and easily gluten free. This recipe yields about 4 cups (1 Kg).
Ingredients
- 2 teaspoons Vegetable Oil like olive or avocado oil
- 1 cup (125 grams) Yellow Onion medium dice, about 1/2 a medium onion
- 3/4 cup (100 grams) Green Bell Pepper small dice, about 1/2 a large pepper
- 3/4 cup (100 grams) Red Bell Pepper small dice, about 1/2 a large pepper
- 1, 4 ounce (113 grams) Can of Mild Diced Green Chiles no need to drain
- 1 – 3 Fresh Jalapenos seeds and ribs scraped, then minced. about 3 tablespoons (for one). add one jalapeno for mild heat or two for medium, plus a thrid, sliced for garnish if desired.
- 1 1/2 tablespoons Minced Garlic about 2 plump cloves
- 3/4 teaspoon Fine Sea Salt plus more to taste
- 1/8 teaspoon Black Pepper
- 2, 15 ounce (425 grams each) Cans of Black-Eyed Peas drained and rinsed.
- 4 ounces (113 grams) Cream Cheese
- 1 1/4 cup (130 grams) Shredded Sharp Cheddar packed
- 3 tablespoons Sour Cream
- 8-10 Shakes of Tabasco Original Hot Sauce more or less to taste
- 3-4 Green Onions sliced thin for garnish
- Curly Parsley chopped, optional for garnish
Instructions
- In an enameled 10 inch (25 centimeter) skillet, add the oil and heat until it shimmers. Add the onion, and green and red bell peppers. Sauté on medium to medium – high heat for about 8-10 minutes or until softened, stirring occasionally. Some charring is okay!
- To the skillet stir in the chiles, minced jalapeno, garlic, salt and pepper. Cook, stirring for about one minute, just to incorporate the ingredients.
- Stir in the black eyed peas. Using a potato masher, mash about 1/4 of the mixture. Cook on medium to medium low (adjusting the heat to prevent sticking), stirring occasionally to warm through, about 5 minutes.
- Remove the pan from heat and add the cream cheese, cheddar, and sour cream. Stir to incorporate the ingredients, mashing the cream cheese with your spoon as you stir. Return to low heat to finish melting the cheeses, stirring until creamy. Warm through on low to medium low, about 5 minutes, adjusting the heat as needed to prevent scorching.Smooth the top, then garnish with more jalapeno (sliced or chopped), scallions and parsley if using. The dip will thicken as it cools. Serve warm with: a big bowl of sturdy tortilla chips and more Tabasco hot sauce.
- Store: transfer cooled dip to a lidded container and store in the refrigerator for up to three days. Reheat: a). oven: transfer to a small baking dish, cover with foil/lid and bake in a preheated 375 Fahrenheit (191 Celsius) oven for 25-30 minutes, until warm and bubbly or b. stovetop: reheat gently, on low to medium low, on the stovetop, stirring as needed to warm through, about 5-10, minutesMake Ahead: once cooked, cool completely, then cover with aluminum foil (or lid). Store in the refrigerator for up to three days in the skillet you made it in. If your skillet is oven proof, you can reheat it in the oven or on stovetop (see above).
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 0.7cup | Calories: 370kcal | Carbohydrates: 37g | Protein: 18g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 612mg | Potassium: 592mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1224IU | Vitamin C: 49mg | Calcium: 235mg | Iron: 4mg
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