Best Black Eyed Pea Hot Dip Recipes

BLACK EYED PEA HOT DIP

Black Eyed Pea Hot Dip image

A spicy dip that is a great substitute for refried beans. Original recipe was in Bon Appetit. We've adjusted it over the years to our tastes. Enjoy!

Provided by kayc1218

Categories Cheese

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) can black-eyed peas, drained
3 ounces cream cheese, softened
2 garlic cloves
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup shredded cheddar cheese
4 -6 green onions, chopped

Steps:

Preheat oven to 350 degrees.
In food processor, pulse drained black eyed peas with garlic cloves until smooth. Add softened cream cheese, chili powder and cayenne pepper and pulse to mix.
Put mixture in 8 inch pie pan. Top with shredded cheese.
Bake 20-25 minutes until cheese is melted and dip is bubbly. Top with chopped green onions and serve with your favorite tortilla chip.

Nutrition Facts : Calories 152.6, Fat 8.6, SaturatedFat 5.2, Cholesterol 25.5, Sodium 332.7, Carbohydrate 12.3, Fiber 3, Sugar 0.4, Protein 7.3

HOT AND SPICY CHEESY BLACK-EYED PEA DIP

Hot and Spicy Cheesy Black-Eyed Pea Dip image

If you've never had traditional black-eyed pea dip, do yourself a favor and try this yummy cheesy version!

Provided by Julesong

Categories Spreads

Time 20m

Yield 1 LARGE batch

Number Of Ingredients 12

Ingredients

1 3/4 cups dried black-eyed peas
2 -5 jalapeno peppers, seeded and chopped, to taste
1/3 cup chopped onion
2 garlic cloves, minced
4 ounces butter
2 cups shredded cheddar cheese
1 (4 ounce) can chopped mild green chilies
1 tablespoon lime juice (not sweetened)
1/4 cup sour cream
1 slice well-cooked bacon, crumbled
1/4 cup chopped green onion
Tabasco sauce, to taste

Steps:

Soak and rinse the peas then cook according to package directions (or use three 15-ounce cans of black-eyed peas); drain and set aside.
Whir together the jalapeño peppers, onion, and garlic in a food processor until smooth; set aside.
Over high heat in a double boiler over boiling water, combine the butter and cheese and stir together until the cheese is melted.
Lower heat to medium and add the green chilies, cooked peas, pepper mixture, and remaining ingredients and cook for another 5 minutes.
Pour into serving dish and serve immediately, hot, with tortilla chips.
Some folks add about a 1/2 cup of cooked corn to the dip, as well, but I prefer it without.
If you're diabetic and avoiding carbohydrates, you can substitute black soybeans for the peas and it'll taste pretty much the same but will be much lower in carbs (and higher in fiber).

Nutrition Facts : Calories 3008.3, Fat 193.2, SaturatedFat 117.8, Cholesterol 521.8, Sodium 3670.5, Carbohydrate 199, Fiber 34.8, Sugar 29.2, Protein 133.2

HOT BLACK-EYED PEA DIP

Hot Black-Eyed Pea Dip image

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 small onion
1 tablespoon pickled jalapenos, finely chopped
1/4 teaspoon ground cumin
4 ounces cream cheese, softenend
1/3 cup sour cream
1 can Rotel diced tomatoes and green chilies, drained (10 ounces)
1 can Margaret Holmes seasoned black-eyed peas, drained (15 ounces)
1 pinch salt
1 pinch black pepper
1/2 cup shredded Mexican cheese

Steps:

Preheat oven to 350 degrees.
Melt butter in a pan and add onion. Cook until soft.
Add remaining ingredients to pan EXCEPT shredded cheese. Stir to evenly mix and remove from heat. Check for seasoning and add salt and pepper to taste.
Transfer dip to a greased cast iron skillet or baking dish. Sprinkle shredded cheese on top.
Place in oven and bake for 20 minutes or until warm and cheese is melted.
Serve with tortilla chips.