Hot Black Eyed Pea Dip Recipe

A skillet of hot black eyed pea dip with cheese on top.

5 from 6 votes

Hot Black Eyed Pea Dip Recipe

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.

Course Appetizer

Cuisine Mexican

Keyword hot black eyed pea dip

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 435kcal

Author Sue Ringsdorf

Ingredients

For the beef and veggies:

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

The remaining:

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.
1 Tablespoon olive oil, 1 cup onion, 1 pound lean ground beef, 1 teaspoon ground cumin, 1 teaspoon onion powder, kosher salt and freshly ground black pepper, 3 cloves garlic
Add cream cheese. Add the cream cheese and stir until melted. Remove pan from heat.
8 oz. cream cheese light
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).
10 oz. Rotel, 15 oz. black-eyed peas, 1 cup jarred jalapeños, 6-8 oz. shredded cheddar cheese
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.
chopped cilantro, Tostitos

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.

Nutrition