Warm Black-Eyed Pea Dip With Cream Cheese

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).

Course Appetizer, Happy Hour

Cuisine American

Diet Vegetarian

Keyword Black Eyed Pea Dip

Total Time 25

Servings

Calories 311kcal

Author Traci York

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, 30 ounce (850 grams) ea 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, minutes
Make 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).

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