Save A warm, creamy, and cheesy dip packed with black-eyed peas, tangy pickled jalapeños, and a blend of cheeses—perfect for parties and gatherings. This American-style appetizer is incredibly easy to prepare and yields 8 satisfying servings, making it a reliable choice for any social event.
Pin it With a total time of just 40 minutes, you can transform simple pantry staples like black-eyed peas and cream cheese into a decadent, savory dip. The addition of smoked paprika and ground cumin provides a subtle depth of flavor that complements the tang of the pickled jalapeños.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 g) sour cream
- 2 cups (200 g) cheddar cheese, shredded, divided
- 2 cups (or 1 (15 oz/425 g) can) black-eyed peas, drained and rinsed
- 1/2 cup (75 g) pickled jalapeños, chopped
- 1/2 cup (60 g) green onions, thinly sliced
- 1/2 cup (60 g) red bell pepper, finely diced
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1
- Preheat oven to 375°F (190°C).
- Step 2
- In a large mixing bowl, combine cream cheese and sour cream. Beat until smooth and creamy.
- Step 3
- 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. Mix until well combined.
- Step 4
- Transfer mixture to a greased 1 1/2-quart (1.5 L) baking dish.
- Step 5
- Sprinkle remaining 1/2 cup cheddar cheese evenly over the top.
- Step 6
- Bake for 20–25 minutes, or until hot and bubbly and the cheese is golden brown.
- Step 7
- Let cool for 5 minutes before serving. Serve warm with tortilla chips or vegetable sticks.
Zusatztipps für die Zubereitung
For a spicier dip, add extra jalapeños or a pinch of cayenne pepper. Leftovers can be refrigerated and reheated easily. Using an electric hand mixer for the cream cheese and sour cream base ensures the smoothest possible texture before adding the bulky ingredients.
Varianten und Anpassungen
You can substitute Monterey Jack or pepper jack for the cheddar cheese for a different flavor profile. If you require a gluten-free appetizer, ensure that your choice of store-bought chips is certified gluten-free.
Serviervorschläge
Serve this dip warm for the best experience. It pairs excellently with tortilla chips, pita chips, or a variety of sliced vegetable sticks for a lighter option.
Pin it This Hot Black-Eyed Pea Dip is a versatile and hearty choice for any occasion. With 260 calories and 9 grams of protein per serving, it is a satisfying snack that will have your guests coming back for seconds. Enjoy the bubbling cheese and rich flavor right out of the oven!
Frequently Asked Questions
- → Can I make this dip ahead of time?
Yes, you can assemble the dip up to 24 hours in advance and refrigerate it before baking. Add an extra 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What can I serve with this warm dip?
Tortilla chips, pita chips, or crusty bread work beautifully. For lighter options, try sliced vegetables like bell peppers, cucumber rounds, carrot sticks, or celery.
- → How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave in 30-second intervals or in a 350°F oven until warmed through.
- → Can I use fresh black-eyed peas instead of canned?
Certainly. Cook about 1 cup dried black-eyed peas until tender, then drain well. This equals approximately 2 cups cooked peas, similar to the canned amount in the original.
- → How can I adjust the spice level?
Reduce jalapeños to 1/4 cup for milder flavor or add cayenne pepper and extra jalapeños for more heat. Removing jalapeño seeds also lessens the spice intensity.
- → Can I freeze this dip?
Freezing isn't recommended as the dairy may separate when thawed. However, the assembled unbaked dip freezes well for up to 1 month—thaw overnight in the refrigerator before baking.