Hot Black-Eyed Pea Dip
Hot Black-Eyed Pea Dip is a creamy, savory appetizer made with seasoned ground beef, black-eyed peas, spicy jalapeños, seasonings, and gooey melted cheese, all baked to golden perfection. Southern Tradition states that black-eyed peas bring you luck in the new year – and this household isn’t taken any chances.
Black-Eyed Peas
We’ve been Texans for almost 30 years now, and we’ve slowly adapted to many southern traditions. Eating black-eyed peas on New Year’s Day is a pretty easy one because we like pretty much everything in the lentil family. Dip and chips? Yup, that’s a no brainer.
While you can cook dried black eyed peas for this recipe, we love the convenience of canned beans. In face, we keep most varieties stocked in our pantry at all times. Just a quick rinse and drain and you’re good to go.
NOTE: We didn’t realize how much we enjoy black eyed peas until now. So definitely consider making this for any game day/other celebration throughout the year!
Why We Love This Dip:
- FULL OF FLAVOR – The flavor of this dip is out of this world delicious! It’s creamy, spicy, hearty, and cheesy. A perfect combo for celebrating the new year.
- CUSTOMIZABLE – Feel free to make this dip your own. You can use different seasonings, add corn, use a variety of cheese, etc.
- PERFECT PARTY DIP – This creamy dip makes a great party dip (for any time of year). Serve it with a variety of other appetizers and drinks and you’ll be loved by all.
- GOOD LUCK! – Yes, this black eyed pea dip is guaranteed (well, that’s a rumor LOL!) to bring you luck in the New Year. Don’t miss out!
Ingredients Used:
- Olive Oil – Used to sauté the fresh veggies.
- Fresh Veggies – You’ll need onion and garlic for this dip recipe.
- Ground Beef – I normally use a lean ground beef but any will work.
- Seasonings – Ground cumin, onion powder, and kosher salt and freshly ground black pepper (to taste).
- Black Eyed Peas – The KEY ingredient for LUCK!
- Jarred Jalapeños – We really enjoy jalapeños and the jarred version works well here.
- Rotel – We prefer using the HOT version for kick.
- Cream Cheese – Use full-fat or light cream cheese.
- Cheddar Cheese – You’ll want to freshly shred the cheddar cheese.
- Cilantro – Chopped cilantro is added when serving.
- To serve – We prefer serving black eyed pea dip with Tostito chips.
How to make Hot Black-Eyed Pea Dip:
Step 1
Sauté veggies and brown beef. In a cast iron skillet, heat olive oil over medium-high heat. Add chopped onion, ground beef, and seasonings and cook until beef is cooked through. Add garlic and stir for another minute, or until fragrant.
Step 2
Add cream cheese. Add the cream cheese and stir until melted. Remove pan from heat.
Step 3
Add canned goods. Add the Rotel, black eyed peas, chopped jalapeños, and half of the cheese. Stir until well combined. We like to reserve a handful of beans and jalapeños to add to the top (for presentation only).
Step 4
Add cheese. Then add the remaining shredded cheddar cheese to the top along with reserved black eyed peas and jalapeños.
Step 5
Bake. Bake the dip for 25-30 minutes in a preheated 350-degree oven or until dip is hot and bubbly.
Step 6
Serve. Garnish baked dip with chopped cilantro. Serve with chips.
Storing, Reheating, and Freezing:
- Store leftover dip in an airtight container in your refrigerator for 3-4 days. Reheat dip in your microwave until warm.
- You can freeze the leftover dip after it cools off. Just make sure to thaw it in the fridge and reheat it in the oven until warmed through.
More Black Eyed Pea Recipes:
What to serve with Hot Black Eyed Pea Dip:
Let’s make a cocktail or two to serve with this delicious good luck dip.
Recipe FAQs:
Yes, you can make black-eyed peas to use in this dip. Canned is our go-to.
Cheddar, Monterey Jack, or a Mexican cheese blend melt beautifully, but feel free to use your favorite.
Instead of using ground beef, try ground pork or turkey. Use regular diced tomatoes instead of Rotel. Other spices could be used as well.
Yes, you can assemble the dip a day in advance and refrigerate it. When ready to serve, bake as directed.
Feel free to use a mild version of Rotel and use less jalapeños. (Add red pepper flakes to UP the spice level!)
Other Delicious Dips/Appetizers:
You’re going to want a variety of dips/appetizers to serve at your New Year’s party! Here are some great choices.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Hot Black Eyed Pea Dip Recipe
Ingredients
- 1 Tablespoon olive oil
- 1 cup onion – diced
- 3 cloves garlic – minced
- 1 pound lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- kosher salt and freshly ground black pepper – to taste
- 15 oz. black-eyed peas – rinsed and drained
- 1 cup jarred jalapeños – drained and chopped
- 10 oz. Rotel – we like the HOT version
- 8 oz. cream cheese light – chopped into squares
- 6-8 oz. shredded cheddar cheese
- chopped cilantro – to serve
- Tostitos – to serve
Instructions
- Sauté veggies and brown beef. In a cast iron skillet, heat olive oil over medium-high heat. Add chopped onion, ground beef, and seasonings and cook until beef is cooked through. Add garlic and stir for another minute, or until fragrant.
- Add cream cheese. Add the cream cheese and stir until melted. Remove pan from heat.
- Add canned goods. Add the Rotel, black eyed peas, chopped jalapeños, and half of the cheese. Stir until well combined. We like to reserve a handful of beans and jalapeños to add to the top (for presentation only).
- Add cheese. Then add the remaining shredded cheddar cheese to the top along with reserved black eyed peas and jalapeños.
- Bake. Bake the dip for 25-30 minutes in a preheated 350-degree oven or until dip is hot and bubbly.
- Serve. Garnish baked dip with chopped cilantro. Serve with chips.
Notes
- Store leftover dip in an airtight container in your refrigerator for 3-4 days. Reheat dip in your microwave until warm.
- You can freeze the leftover dip after it cools off. Just make sure to thaw it in the fridge and reheat it in the oven until warmed through.
Oh my goodness! This dip is awesome!! Definitely going to be making this on a regular basis. It is an excellent dip for a party!
This dip looks absolutely delicious! I may try including it in my Cinco de Mayo menu 🙂
This Mexican Dip was easy to make. We did not intend it to be dinner, but with some last minute schedule changes…it was a fun and different meal. Our store did not have mexicorn, so We used a southwest corn with poblano instead. The dip was the perfect dipping consistency. We used Tostitos scoops and everyone loved it!
Thanks for your sweet review, Kellie! I’d definitely eat my Mexican Dip (and chips) for dinner, especially on the weekend! 🙂
This is so up my ally and so delish!! It will be my dinner for days!!
So glad you enjoyed it, Shari! 🙂
The perfect snack when watching football on New Years Day! Hopefully, you can try in the cast iron skillet as it takes this dish to another level!
YUM! It looks absolutely delicious and perfect for dinner!
This looks so good. Can’t wait to make it Monday! Thanks!!
Hi Cheryl! Enjoy it and Happy New Year! 🙂