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.
Course Appetizer
Cuisine Mexican
Keyword black-eyed pea dip
Prep Time 25 minutesminutes
Cook Time 30 minutesminutes
Total Time 55 minutesminutes
Servings 10servings
Calories 300kcal
Author Sue Ringsdorf
Ingredients
1Tablespoonolive oil
1/2largeonion- diced
1largejalapeno- diced
2clovesgarlic- minced
1poundlean ground beef
2teaspoonsground cumin
1teaspoononion powder
1teaspoonred pepper flakes
salt and pepper to taste
10oz.Rotel- we like the HOT version
15oz.Mexicorn
15oz.black-eyed peas- rinsed and drained
8oz.cream cheese light
8oz.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.