Hot Black-Eyed Pea Dip Jalapeño Cumin

The first time I brought this dip to a Super Bowl party, my friend Sarah actually hovered over the baking dish until it came out of the oven. She kept asking what that incredible smell was, something earthy and bright all at once. Now it's the only thing anyone ever asks me to bring, and honestly, I don't mind being known as the black-eyed pea dip person.

Last winter my neighbor texted at 11 PM asking for the recipe because her teenage son kept talking about the dip from our block party. She ended up making it three times that week and told me it's become her go-to for unexpected guests or those nights when everyone's hungry but nobody wants to cook.

Ingredients

• 2 cups cooked black-eyed peas: These bring a creamy, mild base that soaks up all the spices beautifully
• 1 cup shredded cheddar cheese: Sharp cheddar cuts through the richness and adds that perfect melted cheese pull
• 1/2 cup cream cheese: The secret to making everything come together into one cohesive, scoopable dip
• 1/2 cup sour cream: Adds a tang that balances the rich cheese and earthy peas
• 1/3 cup diced red onion: Provides little pops of sweetness and crunch throughout
• 1/3 cup diced red bell pepper: Brings a subtle sweetness that plays off the heat from jalapeños
• 2 jalapeño peppers, seeded and finely diced: Fresh heat that brightens every bite
• 2 cloves garlic, minced: Don't skip this, it's what makes the whole kitchen smell incredible
• 1 tsp ground cumin: The star of the show, giving this dip its distinctive smoky warmth
• 1/2 tsp smoked paprika: Adds depth without being overwhelming
• 1/2 tsp salt: Brings all the flavors together
• 1/4 tsp black pepper: Just enough to wake up your palate
• 2 tbsp chopped fresh cilantro: The perfect fresh finish, though totally optional if you're one of those cilantro haters

Instructions

Get your oven ready:

Preheat to 375°F and grab a 1 quart baking dish, giving it a quick coating of cooking spray or butter.

Make it a party in the bowl:

Dump everything except the garnish into a large mixing bowl and fold it together until the peas are evenly distributed through all that cheesy goodness.

Into the oven it goes:

Spread the mixture into your prepared dish and bake for 20 to 25 minutes until you see golden edges and hear that satisfying sizzle.

The hardest part, waiting:

Let it rest for 5 minutes so it sets up slightly, then scatter with cilantro and those extra jalapeño slices if you're feeling fancy.

Dive in:

Serve it warm while the cheese is still stretchy and irresistible, with tortilla chips or whatever dipping vehicle speaks to you.

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My mom made this for my dad's birthday last year instead of the usual queso, and now he requests it by name for every family gathering. It's funny how a simple dip can become part of your family's story like that.

Make It Your Own

Sometimes I throw in a can of drained corn or swap the cheddar for pepper jack when I'm craving something different. The beauty of this recipe is how forgiving it is, you can really play with the ingredients and still end up with something incredible.

Serving Ideas

Beyond the usual tortilla chips, I love this with warm pita bread, fresh cucumber slices, or even spooned onto baked potatoes. My cousin serves it inside hollowed-out bell peppers for parties, which looks fancy but takes literally two extra minutes.

Timing Everything Right

This dip is best served piping hot, right when those cheese strings are at their stretchiest. I like to time it so it comes out of the oven about 15 minutes before people are ready to eat, giving it just enough time to cool slightly while still being irresistibly warm.

• Set out all your serving vessels before you start preheating
• Keep a pot holder near the oven because you'll want to transfer it immediately
• Double the recipe for large crowds because it disappears faster than you'd expect

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Hope this dip becomes your new go-to for all those moments when you need something that makes people feel at home.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, prepare the mixture up to 24 hours in advance and store it covered in the refrigerator. When ready to serve, bake as directed, adding a few extra minutes if baking from cold.

→ How can I adjust the spice level?

For milder heat, remove all seeds from the jalapeños and reduce to one pepper. To increase the spice, leave some seeds in the jalapeños or add cayenne pepper to the seasoning blend.

→ What can I substitute for black-eyed peas?

You can use black beans, pinto beans, or even cannellini beans. Each will provide a slightly different flavor profile while maintaining the creamy, hearty texture.

→ Is this suitable for gluten-free serving?

Yes, all ingredients are naturally gluten-free. Simply serve with gluten-free crackers, corn tortilla chips, or fresh vegetable crudités to accommodate guests avoiding gluten.

→ How should I store leftovers?

Store any remaining dip in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or return to the oven until warmed through and bubbly.

→ Can I freeze this dip?

Freezing is not recommended as the dairy products may separate when thawed. However, you can assemble the mixture without the dairy components and freeze those separately for later use.