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Black‑Eyed Pea Dip


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  • Author: Chef Sara
  • Total Time: ≈55 minutes
  • Yield: Serves about 12 people
  • Diet: Vegetarian

Description

 

Creamy, cheesy, and flavorful dip featuring black‑eyed peas, corn, Cheddar cheese, and a zesty tomato‑cilantro topping—perfect for parties, game days, or casual gatherings.


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


Instructions

  1. Preheat oven to 350 °F (175 °C).
  2. In a cast‑iron skillet or saucepan over medium heat, warm olive oil and cook chopped onion until tender (1–2 minutes). Add garlic, bell pepper, corn, cumin, salt, and pepper; cook for 3–4 minutes until fragrant. Remove from heat.
  3. Drain and rinse black‑eyed peas; mash about half with a fork, leaving the rest whole. Stir into the vegetable mixture.
  4. Add diced tomatoes with green chiles, half of the shredded Cheddar (½ cup), sour cream, cilantro, and hot sauce. Stir until well combined.
  5. Transfer mixture to the skillet or a lightly greased 2‑quart baking dish. Sprinkle the remaining Cheddar (1 cup) evenly on top.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until hot and bubbly. Let rest for 10 minutes before topping.
  7. Meanwhile, mix together chopped cilantro, olive oil, lime juice, diced jalapeño (optional), and a pinch of salt to make the tomato‑cilantro topping.
  8. Spoon the fresh topping over the warm dip, garnish with extra cilantro, and serve with corn or tortilla chips.

Notes

  • Use fresh-cooked black-eyed peas instead of canned for a fresher flavor.
  • Add smoked paprika or chili powder for extra smoky heat.
  • Switch Cheddar with Monterey Jack or Pepper Jack for a milder (or spicier) option.
  • Stir in lime juice into the dip for an added tang.
  • This dip can be assembled ahead and baked just before serving.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes (baking included)
  • Category: Appetizer, Snack
  • Method: Baking (oven and stovetop)
  • Cuisine: American

Nutrition

  • Serving Size: ≈1/12 of recipe
  • Calories: 200
  • Sugar: 4 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 35 mg