Cheesy baked black-eyed pea dip
Cheesy baked black-eyed pea dip makes a great hot appetizer to serve with chips for New Year’s Day or game day snacking.
Yield: 8 -10 servings
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
Peas: 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.
Greek yogurt: You can use plain Greek yogurt or sour cream for this recipe, whichever you have on hand.
Cheese: We always use cheddar cheese, but you could try this with Monterey Jack or a blend of cheeses if you prefer.
Spicy: 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.)
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.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 8g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 390mg | Fiber: 2g | Sugar: 3g
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