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.