Servings: 10
If you’re a fan of “cowboy caviar, ” a chunky black eyed pea salsa that originated in Texas, then this dip is right up your alley. Sweet veggies, creamy cheese, and a kick of spice meld together for supremely scoopable comfort food.
Inspired by Cowboy Caviar
If you’re a fan of cowboy caviar—a chunky, tangy black-eyed pea salsa that originated in Texas—you’ll love this hot dip version. Originally created as a vinegar-marinated salad, cowboy caviar blends black-eyed peas, corn, tomatoes, and peppers into a scoopable celebration of Southern flair. This baked dip takes those bold flavors and melts them into something warm, comforting, and downright addictive.
Creamy, Cheesy, and Crave-Worthy
Sweet red onion and bell pepper add just the right crunch, while fire-roasted tomatoes bring a smoky depth. All of it gets folded into a rich blend of cream cheese, sour cream, and sharp cheddar. The result? A silky, savory base that perfectly complements the earthy black-eyed peas and zesty jalapeños.
Built for Scooping
Once baked, the dip becomes golden and bubbly with a gooey cheese crust that calls for tortilla chips. Every scoop delivers texture, heat, and just enough freshness from sliced green onions and chopped cilantro. It’s party food that feels like comfort food—hearty, hot, and impossible to stop eating.
Swaps and Customizations
No black-eyed peas? No problem. This dip is just as delicious with kidney, pinto, or black beans. Want more spice? Add fresh jalapeño slices before baking. Prefer it dairy-free? Plant-based cream cheese, sour cream, and cheddar all work well without sacrificing the gooey goodness.
Make It Ahead
This dip can be assembled in advance and kept in the fridge until you’re ready to bake. Add an extra five minutes to your oven time and serve it straight from the skillet. Leftovers reheat easily, though there probably won’t be any.
Perfect for Game Day
Game day gatherings, casual potlucks, or cozy weekends all benefit from a dip like this. Serve with tortilla chips, spoon onto nachos, or top your chili with it for an extra layer of indulgence. However you serve it, this baked black-eyed pea dip scores big with every bite.
Ingredients:
1 teaspoon olive oil
1/2 cup red onion, finely chopped
1/2 cup red bell pepper, chopped
1 8-oz package cream cheese, softened
1 8-oz container sour cream
1 8-oz package cheddar cheese, sharp, shredded (divided)
1 teaspoon Kosher salt
2 15-oz cans black-eyed peas, canned, rinsed and drained (see TIPS)
1 10-oz can diced tomatoes, fire roasted, drained well
1/2 cup green onion, sliced
2 tablespoons pickled jalapeño pepper, canned, chopped
2 tablespoons fresh cilantro, chopped, divided 1 bag tortilla chips, gluten-free, to serve
Preheat oven to 375°F.
In a 10-inch cast-iron skillet, heat oil over medium heat.
Add red onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes.
Remove from heat.
In a large bowl, stir together cream cheese, sour cream, threefourths of the cheddar cheese, and salt until smooth.
Stir in cooked vegetables, peas, tomatoes, green onion, jalapeho, and 1 tablespoon cilantro. Spread mixture into skillet.
Bake until hot and bubbly, 15 to 20 minutes.
Sprinkle with remaining cheddar cheese. Bake until cheese is melted, about 5 minutes more.
Let stand for 10 minutes. Top with remaining 1 tablespoon cilantro. Serve with tortilla chips.
This is a hearty hot dip that is impossible to stop eating. The cream cheese and sour cream are the perfect base for the black-eyed peas and other savory ingredients. A little “heat” from the jalapenos only makes this appetizer even more addicting.
TIP: Kidney, pinto or black beans can be substituted for black-eyed peas.
5-Star Recipe is an ETL Consultant’s Corporation company. Visit us at www.5starrecipe.com
