Description
This Hot Black-Eyed Pea Dip with Jalapeño and Cumin is a flavorful and spicy appetizer perfect for gatherings. Combining creamy cheeses with black-eyed peas and a blend of spices, it bakes to a warm, bubbling dip with a golden crust, enhanced by fresh jalapeños and cilantro for a zesty finish.
Ingredients
Scale
Dip Ingredients
- 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup diced red onion
- 1/3 cup diced red bell pepper
- 2 jalapeño peppers, seeded and finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- Sliced jalapeños for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the dip evenly.
- Combine Base Ingredients: In a large mixing bowl, thoroughly combine the black-eyed peas, shredded cheddar cheese, softened cream cheese, sour cream, diced red onion, diced red bell pepper, finely diced jalapeños, and minced garlic.
- Add Seasonings: Add ground cumin, smoked paprika, salt, and black pepper to the mixture. Mix thoroughly until all ingredients are well combined and evenly distributed.
- Transfer to Baking Dish: Lightly grease a 1-quart baking dish, then transfer the combined mixture into the dish, spreading it out evenly for consistent heating.
- Bake Until Golden: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is hot, bubbling, and the top turns a golden color.
- Cool and Garnish: Remove the dish from the oven and let it cool for about 5 minutes. Then, top the dip with fresh chopped cilantro and sliced jalapeños to enhance the flavor and presentation.
- Serve: Serve the warm dip with tortilla chips, pita bread, or fresh vegetables as dippers for a delicious appetizer experience.
Notes
- You can substitute cooked black-eyed peas with canned for convenience; just be sure to drain and rinse well.
- Adjust the amount of jalapeños according to your spice tolerance.
- For a tangier dip, add a squeeze of lime juice before baking.
- This dip can be made ahead and refrigerated; reheat before serving.
- Serve immediately after baking for the best texture and flavor.
