Warm, creamy dip packed with black-eyed peas, jalapeños, and three cheeses.
# What You'll 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
# How to Make It:
01 - Preheat oven to 375°F.
02 - In a large mixing bowl, combine cream cheese and sour cream. Beat until smooth and creamy using an electric hand mixer or spoon.
03 - Add 1.5 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.
04 - Transfer mixture to a greased 1.5-quart baking dish.
05 - Sprinkle remaining 0.5 cup cheddar cheese evenly over the top.
06 - Bake for 20-25 minutes, or until hot and bubbly and the cheese is golden brown.
07 - Let cool for 5 minutes before serving. Serve warm with tortilla chips or vegetable sticks.
