Finding a crowd-pleasing dip that doesn’t require a ton of ingredients or fancy cooking skills can be tough. Between grocery shopping, prep work, and actually making something that tastes good, it’s easy to just grab store-bought dips and call it a day, especially when you’re hosting a party or need a last-minute appetizer for game day.
Thankfully, this black eyed pea dip solves all those problems: it comes together in minutes with mostly pantry staples, has a creamy texture with just the right amount of kick, and works perfectly for everything from casual family snacking to serving guests at your next get-together.
Why You’ll Love This Black Eyed Pea Dip
- Quick and easy – This dip comes together in under 45 minutes with minimal effort, making it perfect for last-minute gatherings or game day snacks.
- Simple pantry ingredients – You probably already have most of these items in your kitchen, so no special shopping trip needed.
- Crowd-pleasing appetizer – The creamy, cheesy texture with a kick of jalapeño makes this dip disappear fast at parties, and everyone always asks for the recipe.
- Budget-friendly – Using an affordable can of black-eyed peas as the base, this recipe feeds a crowd without breaking the bank.
What Kind of Black-Eyed Peas Should I Use?
For this dip, canned black-eyed peas are your best bet since they’re already cooked and ready to go. You can use any brand you find at the store, just make sure to drain and rinse them well to get rid of excess sodium and that canned liquid taste. If you’re feeling ambitious and have dried black-eyed peas on hand, you can absolutely cook those from scratch, but you’ll need to plan ahead since they take a couple hours to simmer until tender. Either way, you’ll end up with a tasty dip, so just go with whatever is easiest for you.
Options for Substitutions
This dip is super forgiving and works well with a few simple swaps:
- Black-eyed peas: If you can’t find black-eyed peas, try using white beans, pinto beans, or even black beans. Just drain and rinse them well before using.
- Sour cream: Greek yogurt makes a great substitute here and adds a bit more protein. You can also use cream cheese for a thicker, richer dip – just soften it first so it mixes easily.
- Sharp cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all work nicely. Pepper jack will add extra heat if you’re into that.
- Pickled jalapeños: Fresh jalapeños work too – just remove the seeds if you want less heat. You could also use diced green chiles from a can for a milder option.
- Salsa: Use whatever salsa you have on hand – mild, medium, or hot. Pico de gallo or even diced tomatoes with a squeeze of lime juice can work in a pinch.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with black-eyed pea dip is mashing all the peas completely, which creates a paste-like texture instead of a chunky, interesting dip – aim to mash only about half of them so you get a good balance of creaminess and texture.
Another common error is skipping the step of draining and rinsing the canned peas well, as the excess liquid can make your dip watery and prevent it from setting properly in the oven.
To avoid a bland dip, taste and adjust your seasonings before baking since the flavors won’t develop much in the oven, and don’t be shy with the hot sauce and salt.
Finally, watch your baking time carefully – overbaking will dry out the dip and make the cheese rubbery, so pull it out when the edges are bubbly and the center is just heated through, around 20-25 minutes.
What to Serve With Black Eyed Pea Dip?
This dip is perfect for scooping up with tortilla chips, which are my go-to since they’re sturdy enough to handle the creamy texture. If you want to mix things up, try serving it with pita chips, crackers, or even fresh veggies like bell pepper strips and celery sticks for a lighter option. I love putting this out at game day parties or casual get-togethers alongside other dips like guacamole and queso, and it always disappears fast. You can also spread it on toasted baguette slices or use it as a topping for baked potatoes if you have any leftovers.
Storage Instructions
Store: Keep your black eyed pea dip in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day once all the flavors have had time to hang out together. Just give it a good stir before serving since it might separate a bit.
Make Ahead: This dip is perfect for making ahead! You can prep it up to 2 days before your party or gathering. Just wait to add any extra toppings like cheese or jalapeños until right before serving to keep everything fresh and crunchy.
Serve: This dip is best served cold or at room temperature. If you’ve had it in the fridge, let it sit out for about 15 minutes before serving so it’s not too cold and the flavors come through better.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
| Servings | 4 cups of dip |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 550-650
- Protein: 22-28 g
- Fat: 25-33 g
- Carbohydrates: 48-56 g
We'll Pay You $5 to Try This Recipe!
Cook our recipe, snap some photos, and earn a $5 Amazon Gift Card. It's that simple!
Here's how:
- Make the recipe
- Take nice pictures of your final dish
- Fill out our quick form (2 minutes max!)
- Your $5 reward is on the way!
Ingredients
- salt to taste
- 3 tbsp salsa (I use Pace medium salsa)
- 1/4 onion (finely diced, about 1/4-inch pieces)
- 1/4 cup sour cream (room temperature for smooth blending)
- black pepper to taste (freshly ground preferred)
- 8 pickled jalapeño slices (adjust for spice preference)
- 14 oz black-eyed peas (canned and drained, or cooked fresh)
- hot sauce to taste (Frank’s RedHot or your favorite)
- 1 cup sharp cheddar cheese (freshly shredded for better texture)
Step 1: Prepare Your Mise en Place
- 1/4 onion, finely diced
- 14 oz black-eyed peas, drained
- 1 cup sharp cheddar cheese, freshly shredded
- 8 pickled jalapeño slices
Dice the onion into fine 1/4-inch pieces and set aside.
Drain the canned black-eyed peas thoroughly in a colander, shaking off excess liquid.
Shred the cheddar cheese fresh if you haven’t already, as freshly shredded cheese melts more smoothly than pre-packaged varieties.
Slice the pickled jalapeños if they aren’t already sliced, and have all remaining ingredients measured and ready before you begin mixing.
Step 2: Build the Dip Base
- 14 oz black-eyed peas, drained
- 1/4 cup sour cream, room temperature
- 1 cup sharp cheddar cheese, freshly shredded
Transfer the drained black-eyed peas to a mixing bowl and partially mash them using a fork or potato masher—you want a chunky texture with some whole peas remaining, not a smooth purée.
This creates the ideal consistency that holds together while still being spreadable.
Add the sour cream (which should be at room temperature for smoother blending) and mix until combined, then fold in the shredded cheddar cheese until evenly distributed throughout.
Step 3: Layer in Flavors and Season
- dip mixture from Step 2
- 1/4 onion, finely diced
- 3 tbsp salsa
- 8 pickled jalapeño slices
- salt to taste
- black pepper to taste, freshly ground
- hot sauce to taste
Fold in the diced onion, salsa, and pickled jalapeño slices into the pea mixture from Step 2.
I like to add the jalapeños gradually and taste as I go—you can always add more for heat, but you can’t remove it.
Season with salt, black pepper, and hot sauce to taste, starting with a small amount of hot sauce and adjusting upward to find your preferred heat level.
Mix thoroughly until all ingredients are evenly distributed.
Step 4: Bake Until Golden and Bubbly
- dip mixture from Step 3
Preheat your oven to 350°F.
Transfer the dip mixture from Step 3 into a baking dish (an 8×8 inch or 9×13 inch casserole dish works well) and spread it into an even layer.
Bake for 20 to 30 minutes until the top is golden brown and the dip is heated through and beginning to bubble around the edges.
The cheese should be melted and the dip hot throughout—this usually takes closer to 25 minutes in most ovens.
Step 5: Serve Warm
Remove the dip from the oven and let it rest for 2-3 minutes before serving.
This allows it to set slightly and makes it easier to scoop without being too hot to handle.
Transfer to a serving bowl or serve directly from the baking dish with tortilla chips, crackers, or vegetable crudités on the side.
Tasty Black Eyed Pea Dip
Ingredients
- salt to taste
- 3 tbsp salsa (I use Pace medium salsa)
- 1/4 onion (finely diced, about 1/4-inch pieces)
- 1/4 cup sour cream (room temperature for smooth blending)
- black pepper to taste (freshly ground preferred)
- 8 pickled jalapeño slices (adjust for spice preference)
- 14 oz black-eyed peas (canned and drained, or cooked fresh)
- hot sauce to taste (Frank's RedHot or your favorite)
- 1 cup sharp cheddar cheese (freshly shredded for better texture)
Instructions
- Dice the onion into fine 1/4-inch pieces and set aside. Drain the canned black-eyed peas thoroughly in a colander, shaking off excess liquid. Shred the cheddar cheese fresh if you haven't already, as freshly shredded cheese melts more smoothly than pre-packaged varieties. Slice the pickled jalapeños if they aren't already sliced, and have all remaining ingredients measured and ready before you begin mixing.
- Transfer the drained black-eyed peas to a mixing bowl and partially mash them using a fork or potato masher—you want a chunky texture with some whole peas remaining, not a smooth purée. This creates the ideal consistency that holds together while still being spreadable. Add the sour cream (which should be at room temperature for smoother blending) and mix until combined, then fold in the shredded cheddar cheese until evenly distributed throughout.
- Fold in the diced onion, salsa, and pickled jalapeño slices into the pea mixture from Step 2. I like to add the jalapeños gradually and taste as I go—you can always add more for heat, but you can't remove it. Season with salt, black pepper, and hot sauce to taste, starting with a small amount of hot sauce and adjusting upward to find your preferred heat level. Mix thoroughly until all ingredients are evenly distributed.
- Preheat your oven to 350°F. Transfer the dip mixture from Step 3 into a baking dish (an 8x8 inch or 9x13 inch casserole dish works well) and spread it into an even layer. Bake for 20 to 30 minutes until the top is golden brown and the dip is heated through and beginning to bubble around the edges. The cheese should be melted and the dip hot throughout—this usually takes closer to 25 minutes in most ovens.
- Remove the dip from the oven and let it rest for 2-3 minutes before serving. This allows it to set slightly and makes it easier to scoop without being too hot to handle. Transfer to a serving bowl or serve directly from the baking dish with tortilla chips, crackers, or vegetable crudités on the side.
