Mexican Black-Eyed Pea Dip is definitely on our New Year’s menu. Southern Tradition states that black-eyed peas bring you luck in the new year. This household isn’t taken any chances.
We’ve been Texans for almost 25 years now, and so we’ve slowly adapted to SOME of the 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? Yes, that’s a no brainer.
As for other traditions, we’re coming around. Mike and Josh have their cowboy boots, Zach and I do not (yet). We’ve learned to love jalapeños, iced tea, and are still working on saying “yes ma’am” and “no sir”. Fried chicken and chicken fried steak? Probably not gonna happen in my kitchen in the foreseeable future.
I’m sharing this recipe with you a couple days in advance of New Year’s Day, so that you can be prepared with a new black-eyed pea recipe. Last year’s recipe was a good one too, so now you have two to choose from!
I used the canned black-eyed peas with jalapeños added. SO good and a little bit spicy.
I tried to lighten this up a bit by using light cream cheese and real Mexican cheese instead of that processed block you see in these types of dips. But since the diet starts on January 2 (right?), we should indulge while we’re watching Bowl Games and enjoying the first day of 2018.
If you are short on time, or want something easier – like my college kid, Josh – you could omit the onion, garlic, fresh jalapeños, olive oil, and the cumin. Just use the other six ingredients (plus salt and pepper), and you’ll still have a fantastic dip.
I love making this Mexican Black-Eyed Pea Dip in a cast iron skillet. I have a small collection of them, mostly from antique market shopping over the years. If you don’t have one, you should definitely put it on your wish list for the coming year.
2018 is almost here and I’m looking forward to all that it brings. Praying for healing, strength, and wisdom for my family and to all of you. Happy New Year!
Please let me know if you try this Mexican Black Eyed Pea Dip, and how you like it!
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- 2 Tablespoons olive oil
- 1/2 large onion - diced
- 1 large jalapeno - diced with or without seeds (do you like spicy?)
- 2 cloves garlic - minced
- 1 pound lean ground beef
- salt and pepper to taste
- 2 teaspoons ground cumin
- 1 10 oz. can Rotel
- 1 can Mexicorn
- 1 can black-eyed peas - rinsed and drained
- 8 oz. cream cheese light
- 8 oz. shredded Mexican cheese
- cilantro - to serve
- Tostitos - to serve
In a cast iron skillet (or any large oven-ready pan), heat olive oil over medium high heat. Add onion and jalapeño, and sauté until soft, approx 5 minutes. Add garlic and stir for 30 more seconds.
Add ground beef, cumin, salt and pepper, and stir until browned and cooked through. Drain any grease off, and return to pan.
Add Rotel, Mexicorn, black-eyed peas, and cream cheese. Stir until cream cheese is melted. Remove from heat and stir in 2/3 of the Mexican cheese.
Add remaining cheese to the top. Bake for 30 minutes in 350 degree oven, or until dip is nice and bubbly.
Garnish with cilantro. Serve warm with Tostitos chips.
You can prepare this dip the day before and cover, storing in the refrigerator. Bake the following day, uncovered.