Cheesy baked black-eyed pea dip makes a great hot appetizer to serve with chips for New Year’s Day or game day snacking.
Christmas was different this year, but just as magical and wonderful!
Santa found us, brought lots of goodies, we feasted for several days it seems, and we were able to see my parents (safely and briefly, but at least we had some time together).
Our living room is still a bit of a disaster, but it's about the only kind of mess I enjoy.
We are beach bound for a few days this week, which will be a nice change of scenery. I really kind of love the beach in wintertime, especially those big open skies and crisp fresh air.
OK though, let’s get on to the food.
Last week I shared a hot artichoke dip recipe, which is great for an appetizer or game day eats.
And I’ve got another one today: this cheesy baked black-eyed pea dip.
It’s perfect for eating with tortilla chips and would be great for a New Year’s Day spread, since black-eyed peas are one of the traditional good luck foods for that day.
If you’re wondering why, here’s the quick run-down.
Why are black-eyed peas considered good luck?
Some people say lentils and peas are eaten on New Years Day because they resemble small coins. That’s what we always said at my house.
Others say the black-eyed peas tradition dates back to the Civil War when Vicksburg, Mississippi, was cut off from food supplies and the people resorted to eating the crops used to feed cattle (which is why these are sometimes called cowpeas). This saved them from starvation and made the peas a symbol of resourcefulness and good fortune.
Either way, they are a staple in Southern homes and especially on New Year’s Day.
Previously I’ve shared them as part of the main meal, as with my New Year’s Day black-eyed pea casserole and Southern New Year’s Day dinner skillet. I even make black-eyed pea burgers.
And my Aunt’s recipe for Mississippi caviar is another good one for snacking.
This hot baked black-eyed pea dip recipe today though, it’s gonna have you diving into the dish.
It’s cheesy, hot and bubbly and has just the right mix of flavors with the onion, jalapeño and salsa mixed in, plus some Greek yogurt for creaminess and a few basic seasonings.
It’s sorta similar - and was originally inspired by - my cheesy baked black bean dip that we love for parties and for watching football.
Delicious eats all around, whatever the occasion!
So let’s get cooking.
Now, I’ve got some notes and tips coming up on how to make black-eyed pea dip. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making cheesy baked black-eyed pea dip:
- Make sure to rinse and drain your black-eyed peas well so you get the extra liquid off of them.
- Also, I prefer to mash mine partway. I usually add one can of beans to the bowl, mash it almost entirely, and then add the second can, unmashed. Gives it a good texture to have both.
- If you are only so-so on the flavor of black-eyed peas, use just one can of those and a can of either pinto or black beans for this recipe.
- You can use plain Greek yogurt or sour cream for this recipe, whichever you have on hand.
- We always use cheddar cheese, but you could try this with Monterey Jack or a blend of cheeses if you prefer.
- Like it spicy? Add up to a teaspoon of hot sauce to the bean mixture before baking it. (As is, it’s not spicy at all, the jalapeño just adds some flavor.)
Otherwise, this is a really quick and easy appetizer. You mix everything in a bowl, dump it in your casserole pan and bake it off.
Done and done.
Oh, and you can definitely make this ahead if that’s helpful.
Make ahead tips for black-eyed pea dip:
- Assemble the entire dip, top with the shredded cheese then cover your casserole dish with plastic wrap and refrigerate for up to a day.
- Remove the dish from the refrigerator as you are preheating the oven.
- Bake as instructed, adding 5-10 minutes to ensure the dip gets hot and bubbly.
If you love black-eyed peas or need a new way to enjoy them, I hope you give this easy appetizer a try.
Enjoy and have a safe and happy New Year’s!
XO,
Kathryn
P.S. I have one more appetizer coming up this month that’s perfect for New Year’s Eve so stay tuned.
You can sign up for my free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!
Cheesy baked black-eyed pea dip
Ingredients
- 2 (15 oz.) cans black-eyed peas, rinsed and drained
- 1 cup salsa
- ½ cup finely chopped onion
- 1 jalapeño, finely chopped, seeds and membranes removed
- ½ cup plain nonfat Greek yogurt (or sour cream)
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups shredded cheddar cheese
For serving:
- Tortilla chips
- Optional toppings: Chopped green onions, chopped fresh cilantro, cooked crumbled bacon, pickled jalapeños, hot sauce
Instructions
- Preheat the oven to 350. Spray a 2-quart casserole dish with cooking spray and set aside.
- Place one can of the rinsed, drained black-eyed peas into a large bowl. Mash with a fork.
- Add the remaining black-eyed peas, onion, jalapeño, Greek yogurt, cumin, salt, pepper and ½ cup of the cheese. Mix well to combine.
- Transfer the bean mixture to the casserole dish. Top with the remaining 1 ½ cups of shredded cheese.
- Bake at 350 for 20-25 minutes, until hot and bubbly.
- Serve warm with tortilla chips and desired toppings.
Notes
- Assemble the entire dip, top with the shredded cheese then cover your casserole dish with plastic wrap and refrigerate for up to a day.
- Remove the dish from the refrigerator as you are preheating the oven.
- Bake as instructed, adding 5-10 minutes to ensure the dip gets hot and bubbly.
Nutrition
Dennis Yannakos
The food is scrumptious!