Save Experience the bold flavors of the American South with this Hot Black-Eyed Pea Dip with Jalapeño and Cumin. This creamy, spicy appetizer is a versatile crowd-pleaser, combining hearty legumes with a rich cheese base and a hint of smoky warmth that is perfect for any party or game day gathering.
Save This dip is not just about heat; it's about a harmony of textures. The softened cream cheese and sour cream provide a velvety foundation, while the diced red onions and bell peppers offer a subtle crunch that complements the tender black-eyed peas.
Ingredients
- Legumes: 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
- Vegetables & Dairy: 1 cup shredded cheddar cheese, 1/2 cup cream cheese (softened), 1/2 cup sour cream, 1/3 cup diced red onion, 1/3 cup diced red bell pepper, 2 jalapeño peppers (seeded and finely diced), 2 cloves garlic (minced)
- Spices & Seasonings: 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt (to taste), 1/4 tsp black pepper
- Garnish (Optional): 2 tbsp chopped fresh cilantro, Sliced jalapeños
Instructions
- Step 1
- Preheat your oven to 375°F (190°C).
- Step 2
- In a large mixing bowl, combine the cooked black-eyed peas, shredded cheddar cheese, softened cream cheese, sour cream, diced red onion, bell pepper, jalapeños, and minced garlic.
- Step 3
- Add the ground cumin, smoked paprika, salt, and black pepper to the bowl. Mix thoroughly until all ingredients are well combined.
- Step 4
- Transfer the mixture to a lightly greased 1-quart baking dish, spreading it out evenly.
- Step 5
- Bake in the preheated oven for 20–25 minutes, or until the dip is hot, bubbling, and has a golden top.
- Step 6
- Remove from the oven and let it cool for about 5 minutes. Garnish with fresh cilantro and sliced jalapeños if desired.
- Step 7
- Serve warm with your choice of tortilla chips, pita, or fresh vegetables.
Zusatztipps für die Zubereitung
Ensure your cream cheese is completely softened at room temperature before mixing to prevent lumps and achieve a perfectly smooth consistency. Greasing the baking dish lightly ensures easy serving and cleanup.
Varianten und Anpassungen
For extra heat, leave the seeds in the jalapeños or add a pinch of cayenne pepper. You can also swap the cheddar cheese for Monterey Jack or pepper jack to give the dip a different flavor profile.
Serviervorschläge
Serve this dip warm directly from the oven. It is excellent when paired with crunchy tortilla chips, toasted pita bread, or fresh vegetable sticks like carrots, celery, and cucumber for a lighter option.
Save With its rich flavors and simple preparation, this Hot Black-Eyed Pea Dip with Jalapeño and Cumin is bound to become a staple in your appetizer rotation. Enjoy the warming comfort of this Southern-style dish at your next gathering.
Recipe Guide
- → Can I make this dip ahead of time?
Yes, you can assemble the dip up to a day in advance and refrigerate it before baking. Add about 5-10 minutes to the baking time if baking cold. You can also bake it fully, then reheat gently at 350°F until warmed through.
- → How can I adjust the spice level?
For milder heat, remove all seeds and membranes from the jalapeños and consider using only one pepper. To increase the spice, leave some seeds in the jalapeños or add a pinch of cayenne pepper along with the other spices.
- → What can I substitute for the dairy ingredients?
Use vegan cream cheese, shredded dairy-free cheddar, and plant-based sour cream for a dairy-free version. Cashew cream or coconut yogurt can also work as substitutes, though the flavor profile will change slightly.
- → Can I use canned black-eyed peas?
Absolutely. One 15-ounce can of black-eyed peas, drained and rinsed well, equals about 2 cups cooked. This is actually quicker than cooking dried peas and works perfectly in this dip.
- → What other cheeses work well in this dip?
Monterey Jack melts beautifully and has a mild flavor. Pepper jack adds even more spice. A mix of sharp cheddar and pepper jack creates excellent flavor and texture. For something different, try colby jack or a Mexican cheese blend.
- → How long does this dip keep?
Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or in the microwave in short intervals, stirring between heating to ensure even warming.