Description
This Black-Eyed Pea Dip is creamy, flavorful, and ready in just 30 minutes. It’s an inviting dish perfect for any gathering, offering delicious textures and vibrant colors.
Ingredients
Scale
- Two 15-ounce cans seasoned black-eyed peas
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 teaspoons minced garlic
- Green onions, chopped
- 2-3 tablespoons Creole seasoning
- Salt and pepper, to taste
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1-1½ cups grated cheddar cheese
- ½ to 1 jalapeño, diced
- 1 cup grape tomatoes, halved
Instructions
- Melt butter in a skillet over medium heat. Sauté diced onion for 4-5 minutes until softened. Add minced garlic and cook for another minute.
- In a bowl, combine drained black-eyed peas and onion-garlic mixture. Mash some peas for creaminess while leaving others whole.
- Add Creole seasoning, salt, pepper, cream cheese, and sour cream. Mix until incorporated, and add jalapeño if desired.
- Fold in 1 cup of grated cheddar cheese, reserving some for topping. Adjust thickness as needed with water or extra sour cream.
- Transfer dip to a greased baking dish, top with reserved cheese, and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
- Garnish with halved grape tomatoes and green onions, then serve with tortilla chips or veggies.
Notes
Use low-sodium canned peas for better flavor control.
To make vegan, substitute dairy ingredients with plant-based options.
Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg