Black eyed pea dip is a fun way to enjoy black eyed peas in a creamy, cheesy dip to serve for your next appetizer.
Looking to impress your guests at your next party? Look no further than this delectable recipe for the perfect black eyed pea dip. With its blend of savory and spicy flavors, this dip is sure to be a crowd favorite. Whether you’re hosting a backyard barbecue or a game day gathering, this versatile snack is guaranteed to please.
But what makes this dip so special? It all starts with the star ingredient – black eyed peas. These legumes are not only packed with protein and fiber*, but they also have a subtle earthy flavor that pairs perfectly with the other ingredients in this recipe. With the addition of Rotel tomatoes, pickled jalapeños, and with hints of garlic, this dip will have your taste buds dancing with delight.
What sets this recipe apart is its simplicity. With just a handful of ingredients and minimal prep time, you can whip up a batch of this dip in no time.
How To Make Black Eyed Pea Dip
Ingredients needed
- Black eyed peas
- Onion
- Minced garlic
- Pickled jalapeños
- Rotel tomatoes
- Cream cheese
- Sour cream
- Shredded cheese
Making the black eyed pea dip recipe
- First, dice the onion and preheat the oven to 400F. Then, sauté the onion, Rotel tomatoes and minced garlic in a pan until onions are soft and translucent then set aside.
- Next, mix room temperature cream cheese with sour cream. The sour cream doesn’t need to be room temperature. Also, chop up the pickled jalapeños so there are no huge pieces in the dip.
- Now, combine all of the ingredients and taste for salt.
- In a baking dish, 8×8 is good, add the dip then smooth it out and top off with shredded cheese.
- Place in preheated oven for 20 minutes.
- Once cheese is melted allow t cool a bit because inside will be hot. Serve with chips of veggies.
Easy dips for great appetizers
- Green Onion Dip
- Crockpot Buffalo Chicken Dip
- Green Goddess Dip (Trader Joe copycat)
- Homemade Ranch Dip
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Black Eyed Pea Dip
Equipment
- 8×8 baking dish
Ingredients
- 15 ounce can of black eyed peas, drained & rinsed
- 1 can Rotel tomatoes & green chilies
- 1/4 cup pickled jalapeños, finely chopped
- 3 cloves garlic, minced
- 4 ounce cream cheese, room temperature
- 1/4 cup sour cream
- 2 cup Mexican shredded cheese
Instructions
- First, dice the onion and preheat the oven to 400F. Then, sauté the onion, Rotel tomatoes and minced garlic in a pan until onions are soft and translucent then set aside.
- Next, mix room temperature cream cheese with sour cream. The sour cream doesn't need to be room temperature. Also, chop up the pickled jalapeños so there are no huge pieces in the dip.
- Now, combine all of the ingredients and taste for salt.
- In a baking dish, 8×8 is good, add the dip then smooth it out and top off with shredded cheese.
- Place in preheated oven for 20 minutes.
- Once cheese is melted allow t cool a bit because inside will be hot. Serve with chips of veggies.