Hot Black-Eyed Pea Dip

The first time I brought this dip to a Super Bowl party, my friend Sarah literally guarded the bowl with her body. She wouldn't let anyone else near it until she'd had her fill. That's when I knew this warm, cheesy black-eyed pea creation wasn't just another appetizer—it was the kind of dish that makes people temporary enemies over the last scoop.

Last winter, I made this for a cozy Sunday dinner with my brother who claims to hate beans of any kind. He took one skeptical bite, his eyes got wide, and he proceeded to eat half the dish himself. Sometimes the best recipes are the ones that change people's minds about ingredients they thought they didn't like.

Ingredients

• 8 oz cream cheese, softened: Room temperature cream cheese blends smoothly into the sour cream base without any lumps
• 1 cup sour cream: Adds a lovely tang that cuts through all the richness and keeps the dip from feeling too heavy
• 2 cups cheddar cheese, shredded and divided: Use freshly shredded cheese since pre-shredded varieties have anti-caking agents that can make the dip grainy
• 2 cups black-eyed peas, drained and rinsed: These mild creamy beans are the perfect canvas for all those bold spices and cheese
• 1/2 cup pickled jalapeños, chopped: The pickling liquid adds brightness that balances the creamy elements perfectly
• 1/2 cup green onions, thinly sliced: Fresh onion flavor without the harsh bite of raw onion
• 1/2 cup red bell pepper, finely diced: Little bursts of sweet crunch throughout every bite
• 2 cloves garlic, minced: Fresh garlic gives you that aromatic punch that powder just can't replicate
• 1/2 tsp smoked paprika: This subtle smokiness makes the dip taste like it's been simmering for hours
• 1/2 tsp ground cumin: Earthy warmth that pairs beautifully with the black-eyed peas
• 1/2 tsp salt and 1/4 tsp black pepper: Just enough to enhance all the flavors without overpowering

Instructions

Preheat your oven:

Get it to 375°F so it's ready when you are—a hot oven means that gorgeous golden cheese crust forms faster

Make the creamy base:

Beat the softened cream cheese and sour cream together until completely smooth and no lumps remain

Combine everything except reserved cheese:

Fold in 1 and a half cups of cheddar, all the black-eyed peas, jalapeños, green onions, red pepper, garlic, and all your spices until everything is evenly distributed

Transfer to your baking dish:

Spread the mixture into a greased 1 and a half quart dish, pressing it gently into an even layer

Add the cheese crown:

Sprinkle that remaining half cup of cheddar across the top like a cheesy blanket

Bake until bubbly:

Let it cook for 20 to 25 minutes until you see those gorgeous bubbling edges and the cheese turns golden brown in spots

Give it a moment:

Let the dip rest for 5 minutes so it sets slightly—it'll still be plenty warm but much easier to scoop

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My mom started requesting this for every family gathering after that first Super Bowl, and now it's become one of those recipes I associate with laughter around the kitchen island and someone inevitably asking for the recipe. Food becomes memory like that, doesn't it?

Make It Your Own

Once you've made this a few times, you'll start dreaming up variations. I've swapped in pepper jack cheese for extra kick, and my friend adds corn and black beans to turn it into a complete Tex-Mex situation. The base is so forgiving that almost any add-in works beautifully.

Serving Strategy

While tortilla chips are classic, I've discovered this dip is incredible with warm pita bread, crisp bell pepper strips, or even scattered over baked potatoes. At my last party, I put out three different dippers and watched people create their own perfect bite combinations.

Make-Ahead Magic

You can assemble the entire dip up to a day ahead and keep it covered in the refrigerator. Just add those extra 5 to 10 minutes to the baking time since it's starting cold. I love this trick for holiday entertaining when oven space is precious.

• Let refrigerated dip sit on the counter for 20 minutes before baking for more even heating
• Cover the top with foil if the cheese is browning too quickly
• This reheats beautifully the next day and might actually taste even better

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Watch this disappear faster than you ever thought possible, and keep the recipe handy because people will ask.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, assemble the dip up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if cooking straight from the refrigerator.

→ What can I serve with this dip?

Tortilla chips, pita chips, crackers, or fresh vegetables like bell pepper strips, carrot sticks, and cucumber slices all work perfectly.

→ Can I use fresh black-eyed peas instead of canned?

Cook about 1 cup dried black-eyed peas until tender, then drain well. Fresh or frozen peas work too—just cook until soft before adding to the mixture.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.

→ Can I make this less spicy?

Reduce the jalapeños to 1/4 cup or omit entirely. The smoked paprika adds minimal heat, so the dip becomes mild and family-friendly.