Name: Black‑Eyed Pea Dip
Prep time: 15 min
Cook time: 35 min
Total time: PT-487345H25M43S
Cuisine: American
Ingredients: 1 Tbsp. olive oil; ½ medium white onion, chopped; 1 medium green bell pepper, chopped; 1 cup frozen corn, thawed; 1 clove garlic, minced; ½ tsp kosher salt; ½ tsp ground cumin; ½ tsp black pepper; 1 (14‑oz) can black‑eyed peas (or about 2 cups cooked); 1 (10‑oz) can diced tomatoes with green chiles; 1½ cups shredded Cheddar cheese, divided; ¾ cup sour cream; ¼ cup chopped fresh cilantro, plus extra for garnish; 2 tsp hot sauce (such as Cholula); Corn chips or tortilla chips for serving

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Short description

This Black‑Eyed Pea Dip is a creamy, cheesy, and flavorful dip that’s perfect for parties, game days, or casual gatherings. It’s easy to make, full of comforting flavors, and always a hit with guests. The combination of black-eyed peas, corn, and Cheddar cheese, topped with fresh cilantro and a zesty tomato topping, makes it a truly irresistible dish.

Black‑Eyed Pea Dip

Why You’ll Love This Recipe

I absolutely love this dip because it strikes the perfect balance between creamy, spicy, and fresh flavors. The black-eyed peas provide a hearty base, while the corn adds a subtle sweetness. The melted Cheddar cheese brings in richness, and the fresh cilantro and tomato topping gives the dip a bright, refreshing finish. Plus, it’s incredibly easy to make, and it’s always a crowd-pleaser at any gathering.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 Tbsp. olive oil
½ medium white onion, chopped
1 medium green bell pepper, chopped
1 cup frozen corn, thawed
1 clove garlic, minced
½ tsp. kosher salt
½ tsp. cumin
½ tsp. black pepper
1 (14‑oz) can black‑eyed peas or about 2 cups cooked peas
1 (10‑oz) can diced tomatoes with green chiles
1½ cups shredded Cheddar cheese, divided
¾ cup sour cream
¼ cup chopped fresh cilantro, plus extra for garnish
2 tsp. hot sauce such as Cholula
Corn chips or tortilla chips for serving

directions

Preheat the oven to 350°F.
In a cast‑iron skillet over medium heat, warm the olive oil and cook the chopped onion until tender, about 1–2 minutes. Add the garlic, bell pepper, corn, cumin, salt, and pepper, and cook for another 3–4 minutes, until everything is heated through. Remove from heat.
Drain and rinse the black-eyed peas, then transfer them to a large bowl. Mash about half of them with a fork, leaving the rest whole for texture. Stir the mashed peas into the vegetable mixture.
Add the diced tomatoes with green chiles, half (½ cup) of the shredded Cheddar, sour cream, cilantro, and hot sauce. Stir until everything is well combined.
Transfer the mixture to the skillet or a lightly greased 2‑quart baking dish. Top with the remaining Cheddar cheese and smooth the top evenly.
Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10–15 minutes, or until the dip is hot and bubbly. Let it rest for about 10 minutes to settle before topping.
While it rests, stir together the remaining cilantro, olive oil, lime juice, jalapeño, and a pinch of salt to make the fresh tomato‑cilantro topping. Spoon the topping over the dip and garnish with more cilantro. Serve warm with corn or tortilla chips.

Servings and timing

This recipe serves about 12 people, with an active prep time of about 15 minutes and a total cook time of 55 minutes.

Variations

If you prefer, you can swap out the canned black-eyed peas for freshly cooked peas for a fresher taste.
For a more savory flavor, try adding extra spices like smoked paprika or chili powder.
You can substitute Monterey Jack cheese for Cheddar for a slightly milder flavor.
For a more tangy dip, add a squeeze of lime juice into the dip itself before baking.

storage/reheating

Store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, spoon portions into a microwave-safe dish and heat for 1–2 minutes, stirring halfway through. Alternatively, you can warm it in the oven at 350°F for about 10 minutes until it’s bubbly again.

FAQs

Can I use frozen black-eyed peas?

Yes, if you prefer to use frozen black-eyed peas, simply cook them according to the package instructions and add them in place of the canned peas.

Can this dip be made ahead of time?

Yes! You can prepare the dip up until the baking step and store it in the fridge for a few hours or overnight. When you’re ready to serve, just bake it until it’s heated through and bubbly.

What kind of chips should I serve with this dip?

Corn chips or sturdy tortilla chips are perfect for scooping up the dip. They hold up well and are the ideal vehicle for all that cheesy goodness.

Can I make this dip spicier?

Yes, if you like things extra spicy, feel free to increase the amount of hot sauce or add more diced jalapeños to the dip or the topping.

Is this dip suitable for vegetarians?

Yes, this dip is entirely vegetarian. Just be sure to use vegetarian-friendly chips for serving.

Conclusion

This Black‑Eyed Pea Dip has quickly become a favorite of mine for its delicious combination of creamy, cheesy, and fresh ingredients. It’s easy to make, packed with flavor, and always disappears quickly at gatherings. Whether you’re hosting a party or enjoying a quiet night in, this dip is sure to be a hit!