Savory, spicy, creamy black-eyed pea dip bubbling with hot cheese is always a crowd-pleaser. Serve it up with homemade tortilla chips and watch it disappear.

When it comes to party dips, black-eyed peas may not be the first ingredient that comes to your mind, but that’s about to change. This traditional good luck food turned into a dip will blow your mind.

The flavors and textures are divine. The black-eyed peas for a creamy base with plenty of garlic, onion, and seasonings, mixed with sour cream, cream cheese, and cheddar, make for a dip that will convince even black-eyed pea haters to give this bean a second chance. It’s just that good!

Why Serve Black-Eyed Pea Dip

Honestly, this black-eyed pea dip recipe is the perfect appetizer for any event. In the South, it’s most popular on New Year’s Day because black-eyed peas are supposed to bring you good luck and prosperity for the new year. That said, I love taking this dip to Superbowl Sunday and our family gatherings throughout the year.

How to Make Black-Eyed Pea Dip

1. Drain the black-eyed peas, put them in a large bowl, and set aside.
2. Sauté the onions, garlic, and green onions in butter for about 3 minutes or until the onions are translucent and fragrant. Add to the bowl of black eyed peas. (Photos 1-4)
3. Season with Creole seasoning, salt, and black pepper.

1. Mash the beans lightly, then stir in the cream cheese and grated cheese. Adjust seasonings to taste. Scoop the mixture into a 2-quart baking dish and sprinkle the top with the remaining cheese. (Photos 5-7)
2. Bake for 20-25 minutes or until heated through and the edges are bubbly. (Photo 8)
3. Serve – Remove the dip from the oven, top it with chopped tomatoes and green onions, and serve it warm with tortilla chips. Enjoy!

Recipe Variations and Tips

• This recipe works with almost any bean, so feel free to swap out one or both cans of black-eyed peas with black beans, pinto beans, or any other bean you love.
• You can also customize this dip by adding corn, red bell pepper, fresh lime juice, other cheeses, or any other ingredient you love to taste in a dip.
• Make sure you drain canned black-eyed peas well for this recipe because too much liquid makes a runny dip.
• Replace the two cans of black eyed peas with 3 cups of homemade. As with the canned, drain them before making the dip.

Make-Ahead and Leftover Storage

You can assemble the dip, top it with shredded cheese, cover it, and pop it in the fridge the day before. The next day, remove the dish from the refrigerator and let it warm up a tad while you preheat the oven, and then bake as instructed. You may need to add 5-10 minutes if baking a cold dip to ensure it gets hot and bubbly all the way through.

Keep leftover dip refrigerated in an airtight container for 3-5 days. Reheat it in the oven or microwave. It should last 3-5 months in the freezer. But because it has cheese, you’ll want to stir it well after thawing and heating it in the microwave or oven.

More Delectable Dips to Try

By Imma

Watch How to Make It

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This blog post was originally published in December 2022 and has been updated with additional tips, new photos, and a video.

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Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

African, Southern

• Preheat the oven to 350℉/177℃.

• Drain the black-eyed peas and pour them into a medium-sized bowl.

• Heat butter in a small skillet over medium heat, then add finely diced onions, garlic, and green onions. Saute for about 3 minutes or until onions are wilted.

• Remove from the heat, and add to the bowl of black-eyed peas, together with Creole seasoning, salt, and black pepper. Lightly mash the beans.

• Stir in the cream cheese and 1 cup of the grated cheese. Adjust seasonings to taste.

• Scoop the mixture into a 2-quart baking dish. Sprinkle the remaining cheese over the dip.

• Place in the preheated oven and bake for 20-25 minutes or until heated through and the sides are bubbly. Remove from the oven.

• Top it with chopped tomatoes, green onions, and optional toppings.

• Serve warm with tortilla chips or pita bread.

• Make sure you drain canned black-eyed peas well for this recipe because too much liquid makes runny dip.
• If you want to bake this dip and then take it somewhere, try using a cast iron skillet. It will help keep the dip warm on the way to your party! Another option is to transfer the dip to a small crockpot set to warm.
• Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Serving: 150g| Calories: 434kcal (22%)| Carbohydrates: 29g (10%)| Protein: 21g (42%)| Fat: 27g (42%)| Saturated Fat: 15g (94%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 6g| Trans Fat: 0.1g| Cholesterol: 75mg (25%)| Sodium: 348mg (15%)| Potassium: 542mg (15%)| Fiber: 9g (38%)| Sugar: 6g (7%)| Vitamin A: 2666IU (53%)| Vitamin C: 10mg (12%)| Calcium: 384mg (38%)| Iron: 3mg (17%)

Course: Appetizer

Cuisine: African, Southern

Diet: Gluten Free