Savory, spicy, creamy black-eyed pea dip bubbling with hot cheese is always a crowd-pleaser. Serve it up with homemade tortilla chips and watch it disappear.
When it comes to party dips, black-eyed peas may not be the first ingredient that comes to your mind, but that’s about to change. This traditional good luck food turned into a dip will blow your mind.
The flavors and textures are divine. The black-eyed peas for a creamy base with plenty of garlic, onion, and seasonings, mixed with sour cream, cream cheese, and cheddar, make for a dip that will convince even black-eyed pea haters to give this bean a second chance. It’s just that good!
Why Serve Black-Eyed Pea Dip
Honestly, this black-eyed pea dip recipe is the perfect appetizer for any event. In the South, it’s most popular on New Year’s Day because black-eyed peas are supposed to bring you good luck and prosperity for the new year. That said, I love taking this dip to Superbowl Sunday and our family gatherings throughout the year.
How to Make Black-Eyed Pea Dip
- Drain the black-eyed peas, put them in a large bowl, and set aside.
- Sauté the onions, garlic, and green onions in butter for about 3 minutes or until the onions are translucent and fragrant. Add to the bowl of black eyed peas. (Photos 1-4)
- Season with Creole seasoning, salt, and black pepper.
- Mash the beans lightly, then stir in the cream cheese and grated cheese. Adjust seasonings to taste. Scoop the mixture into a 2-quart baking dish and sprinkle the top with the remaining cheese. (Photos 5-7)
- Bake for 20-25 minutes or until heated through and the edges are bubbly. (Photo 8)
- Serve – Remove the dip from the oven, top it with chopped tomatoes and green onions, and serve it warm with tortilla chips. Enjoy!
Recipe Variations and Tips
- This recipe works with almost any bean, so feel free to swap out one or both cans of black-eyed peas with black beans, pinto beans, or any other bean you love.
- You can also customize this dip by adding corn, red bell pepper, fresh lime juice, other cheeses, or any other ingredient you love to taste in a dip.
- Make sure you drain canned black-eyed peas well for this recipe because too much liquid makes a runny dip.
- Replace the two cans of black eyed peas with 3 cups of homemade. As with the canned, drain them before making the dip.
Make-Ahead and Leftover Storage
You can assemble the dip, top it with shredded cheese, cover it, and pop it in the fridge the day before. The next day, remove the dish from the refrigerator and let it warm up a tad while you preheat the oven, and then bake as instructed. You may need to add 5-10 minutes if baking a cold dip to ensure it gets hot and bubbly all the way through.
Keep leftover dip refrigerated in an airtight container for 3-5 days. Reheat it in the oven or microwave. It should last 3-5 months in the freezer. But because it has cheese, you’ll want to stir it well after thawing and heating it in the microwave or oven.
More Delectable Dips to Try
By Imma
Watch How to Make It
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This blog post was originally published in December 2022 and has been updated with additional tips, new photos, and a video.
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