Southwest Black-Eyed Pea Dip Recipe

This cheesy appetizer will be the talk of any game day gathering. We took the ingredients in Texas caviar (a classic chilled Southern dip made with black-eyed peas) and turned them into a warm and gooey multi-layered dip topped with diced tomatoes, zesty cilantro, and spicy jalapeños. Best of all, Creamy Southwest Black-Eyed Pea Dip can be made in advance. Prepare the dip through Step 2 (omit preheating the oven) and chill the dish, covered, overnight. Let the dip stand at room temperature 30 minutes before baking and add 10 minutes to the covered bake time. Top the dip as directed in Step 4. Serve with cold beer and plenty of your favorite tortilla or pita chips for dipping. Before you know it, this dip will become your new signature dish for game day parties or any get-together with family and friends!

Active Time:
15 mins
Total Time:
60 mins
Yield:
12 serves

Ingredients

  • 1 (8-oz.) pkg. cream cheese, softened

  • 2 (15-oz.) cans black-eyed peas, rinsed, drained, and divided

  • 1 1/2 tablespoons fresh lime juice, divided

  • 1 teaspoon hot sauce

  • 1/2 teaspoon kosher salt, divided

  • 1 cup diced ham

  • 1/4 cup finely chopped scallions

  • 1/4 cup finely chopped roasted red bell pepper

  • 1 (8-oz.) block Monterey Jack cheese, shredded and divided

  • 2 (4-oz.) fresh tomatoes, chopped (about 1 cup)

  • 2 tablespoons finely chopped fresh cilantro

  • 1 tablespoon olive oil

  • 1 tablespoon minced fresh jalapeño

  • Tortilla chips

Directions

  1. Preheat oven to 375°F. Process cream cheese, 1 cup black-eyed peas, 1⁄2 tablespoon lime juice, hot sauce, and 1⁄4 teaspoon salt in a food processor until creamy and smooth (about 1 minute). Place mixture in a large bowl.

  2. Stir remaining black-eyed peas, diced ham, scallions, bell pepper, and 4 ounces Monterey Jack cheese (1 cup) into cream cheese mixture. Spread mixture into a lightly greased 2-quart baking dish. Sprinkle with remaining 4 ounces cheese.

  3. Bake, covered with aluminum foil, in preheated oven 20 minutes. Remove foil, and bake for 10 to 15 more minutes or until hot and bubbly. Let stand 10 minutes.

  4. Stir together tomatoes, cilantro, olive oil, jalapeño, remaining 1 tablespoon lime juice, and remaining 1⁄4 teaspoon salt in a small bowl. Top black-eyed pea dip with tomato mixture using a slotted spoon. Serve with tortilla chips.

    Southwest Black-Eyed Pea Dip
    Antonis Achilleos; Prop Styling: Christina Lane; Food Styling: Tina Bell Stamos
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