Kim’s Black-Eyed Pea Dip
A warm, creamy Southern-style dip made with black-eyed peas, cream cheese, and Rotel. perfect for New Year’s Eve or any gathering. It’s quick, comforting, and brings a touch of luck to every bite.
Equipment
- Mixing Bowl
- 8x8 Baking Dish
- Oven
- Potato Masher
- Spatula
Ingredients
Base Mixture
- 2 cups black-eyed peas canned or freshly cooked, drained and rinsed
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese plus extra for topping
- 1 can Rotel (diced tomatoes with green chilies) drained
Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 jalapeño diced, optional
- salt and pepper to taste
Topping
- 2 green onions sliced, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Let the cream cheese soften at room temperature while preparing the other ingredients.
- Drain and rinse the black-eyed peas. Mash about half of them in a large bowl to create a creamy texture while keeping some whole for heartiness.
- Add cream cheese, sour cream, Rotel, shredded cheddar, garlic powder, onion powder, and diced jalapeños (if using). Mix until smooth and creamy. Season with salt and pepper to taste.
- Transfer the mixture to a greased 8x8 baking dish and smooth the top. Sprinkle extra cheddar cheese over the top.
- Bake uncovered for 20 minutes, or until bubbly and golden around the edges. Let it rest for 5 minutes before serving.
- Top with sliced green onions and serve warm with tortilla chips, corn chips, or toasted bread slices.
Notes
To prevent a runny dip, make sure to drain the peas and Rotel well. You can make this dip a day ahead—just reheat before serving and add the green onions last. For extra flavor, try adding a sprinkle of smoked paprika or serving with hot sauce.