A hot bean dip made with blackeye peas, cheese, andouille sausage, tomatoes, onion and chopped pickled jalapeno in a cream cheese and sour cream base.
Cheesy Hot Black-eyed Pea Dip
When you say Black-eyed Pea Dip, most folks think about Texas Caviar, or what I call Southern Caviar because all across the south, we tend to have our own versions, like my Mississippi Style Texas Caviar. It's a type of bean salsa, usually made using some form of an Italian dressing as a base.
This is not that.
This is more of a basic bean dip but made with black-eye peas instead of the more often used pintos or white beans.
Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Despite their name, Southern "peas" like blackeyed peas are not peas at all, but are, in fact, beans!
Though this dip would actually meet the criteria for a New Year's Day menu addition, and it's also an excellent place to use some of those leftover New Year's black-eye peas for an appetizer snack.
Here's how to make my Cheesy Hot Blackeye Pea Dip.
Preheat oven to 375 degrees F. Butter a 1-1/2-quart baking dish. I'm using a medium sized cast iron skillet to both sauté and then also bake the dip in.
You'll need 1/4-pound of andouille smoked sausage, minced up, along with some minced onion and chopped pickled jalapeno or green chilies. If you prefer, you may also substitute a milder smoked sausage or baked ham.
Blackeye peas. These pictured were from homemade but use canned if you don't have any leftover!
Drain tomatoes. I'm using a can of mild Rotel, but again, if you want to go milder, use a can of regular diced tomatoes, or if you've got access to some quality fresh tomatoes, you can use those as well. The most important thing is to give it plenty of time to drain well.
Heat oil in a skillet over medium high heat, add sausage, onion and jalapeno. Cook, stirring often, about 10 minutes.
Stir in garlic powder, cumin, hot sauce, salt and pepper.
In a large bowl, cream together cream cheese and sour cream.
Stir in 1/2 of the drained diced tomatoes.
Use a slotted spoon to transfer the sausage, onion and jalapeno to the cream cheese mixture.
Mash some of the black-eye peas but leave them mostly whole. Add to the cream cheese mixture. I debated on pureeing them like I would with a basic bean dip, but decided I wanted a little more texture than that. If you prefer pureed, go for it!
Stir in 1 cup of the cheese. You can use any kind of cheese you like. I shredded off of a block of Colby Jack.
Spread mixture into prepared skillet or baking dish. Cover tightly with foil and bake about an hour, or until well heated through and bubbly.
Carefully remove foil and stir.
Top with remaining 1/2 cup cheese and return to oven, uncovered, for about 5 minutes longer.
Or, until cheese has melted and is lightly browned.
Garnish top with remaining tomatoes. Add jalapeno slices, green onion and cilantro, if using or whatever garnishes you like. Serve with corn chips or tortilla chips.
I went through multiple iterations of this dip before settling on this one and while it's another one of those not so photogenic foods, it's a pretty darned delicious bean dip y'all. Dig in!
For more of my favorite dip recipes check out the collection on my Pinterest page.
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