Mexican Black-Eyed Pea Dip
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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, and this household isn’t taken any chances.
For more luck in your life, try my original Black-Eyed Pea Dip!
Black-Eyed Peas
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 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 the new year.
Ingredients Used
- Olive Oil – Used to sauté the fresh veggies.
- Fresh Veggies – Some chopped onion, chopped jalapeños, and garlic. Include the jalapeño seeds for some kick!
- Ground Beef – I normally use a lean ground beef. But any will work.
- Seasonings – Ground cumin, onion powder, red pepper flakes, and some salt and pepper (to taste).
- Rotel – Use a mild version, or kick it up a notch with the HOT stuff!
- Mexicorn – Or just a can of corn.
- Black-Eyed Peas. – The KEY ingredient for LUCK!
- Cream Cheese – I normally use a lighter version, but regular works too.
- Mexican Cheese – Shredded.
- Cilantro – Chopped cilantro to serve.
- To serve – You’ll want some tortilla chips with this dip. So good!
How to make Mexican Black-Eyed Pea Dip
- Sauté veggies. In a cast iron skillet, heat olive oil over medium-high heat. Add chopped onion and jalapeños, and cook until softened, approximately 5 minutes. Add garlic and stir for 30 more seconds.
- Add beef and seasonings. Add the ground beef and seasonings (ground cumin, onion powder, red pepper flakes, kosher salt, and black pepper), and cook until the beef is cooked through.
- Add canned goods and cheese. Add the Rotel, Mexicorn, black-eyed peas, and cream cheese. Stir until the cheese is melted. Then stir in about 2/3 of the Mexican shredded cheese.
- Remove. Remove pan and top with the remaining cheese, along with some reserved black-eyed peas (optional).
- Bake. Bake the dip for 30 minutes in a preheated 350 degree oven, or until dip is hot and bubbly.
- Serve. Garnish with cilantro and reserved black-eyed peas. Serve immediately with chips.
Other Dips to try next
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Mexican Black-Eyed Pea Dip
Ingredients
- 1 Tablespoon olive oil
- 1/2 large onion – diced
- 1 large jalapeno – diced
- 2 cloves garlic – minced
- 1 pound lean ground beef
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- 10 oz. Rotel – we like the HOT version
- 15 oz. Mexicorn
- 15 oz. black-eyed peas – rinsed and drained
- 8 oz. cream cheese light
- 8 oz. shredded Mexican cheese
- cilantro – to serve
- Tostitos – to serve
Instructions
- 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, onion powder, red pepper flakes, salt and pepper, and stir until browned and cooked through.
- Add Rotel, Mexicorn, black-eyed peas, and cream cheese. Stir until cream cheese is melted. Then add in 2/3 of the Mexican cheese and stir. Remove pan from heat.
- Add remaining cheese to the top. Bake for 30 minutes in 350 degree oven, or until dip is nice and bubbly.
- Garnish with cilantro and extra black-eyed peas. Serve warm with Tostitos chips.
Notes
- You can prepare this dip the day before and cover, storing in the refrigerator. Bake the following day, uncovered.
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! 🙂