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When you need a dip that checks all the boxes—creamy, cheesy, and full of Southern goodness—this Hot Black-Eyed Pea Dip is the answer. It’s easy to make, uses simple ingredients, and will disappear faster than you can say, pass me the chips! Bonus: it’s packed with good luck for ringing in the New Year.
There’s just something about a warm, cheesy dip that brings people together, no matter the occasion. This warm oven-baked Black-Eyed Pea Dip is like a little taste of home—comforting, familiar, and a fresh spin on a Southern favorite.
Over the years, I’ve learned how to turn even the simplest leftovers into something special, and this recipe proves that a humble batch of leftover black-eyed peas (or a can if you’d like) can shine as the star of the party. Whether you’re hosting a big gathering or just having a laid-back family night, this dip is as reliable as it is delicious.
My family can never get enough of it! It’s proof that Southern food doesn’t have to be fussy to be absolutely amazing.
Nikki’s Recipe Rundown
- Taste: A little spicy, a little creamy, and full of smoky Southern goodness.
- Texture: Rich, cheesy, and irresistibly scoopable with just the right bite from the black-eyed peas.
- Ease: Super simple! This dip comes together in one skillet, and the oven makes the rest.
- Pros: Perfect for parties, game day, or a casual family snack. Plus, it’s a great way to use up leftover black-eyed peas.
- Considerations: If your peas are highly seasoned, taste them before adding extra salt or spices. It’s all about balance.
- Recipe Repeatability: Absolutely a keeper—this is the kind of crowd-pleaser you’ll make on repeat. Perfect for using leftover black-eyed peas, but canned peas work well too!
Ingredients Needed for Baked Black-Eyed Pea Dip
- Avocado Oil: Adds a light flavor and high-heat cooking capability—great for sautéing.
- Onion: A touch of sweetness balances out the heat.
- Pickled Jalapeños: Adds tang and spice; use as much or as little as your heat-loving heart desires.
- Cumin: Optional but gives a warm, earthy note.
- Rotel: Brings tomatoes and green chilies in one convenient can for a punch of flavor.
- Cream Cheese: Makes the dip ultra creamy and smooth.
- Velveeta: The secret to a perfectly melty, cheesy dip.
- Black-Eyed Peas: Use leftover black-eyed peas or a canned version—just make sure to drain them well.
- Shredded Cheese: A blend of Monterey Jack, Cheddar Jack, or Mexican-style cheese makes the top look and taste fantastic.
💡Shortcut Ideas 💡
- Store-Bought Black-Eyed Peas: Use canned seasoned black-eyed peas for ease—no prep needed.
- Pre-Chopped Veggies: Grab diced onion, canned jalapeños that are already diced can be used in place of the pickled version if you like, and pre-sliced jalapeños from the produce section are perfect for garnish.
- Shredded Cheese: Pre-shredded Mexican cheese blends are a lifesaver and melt beautifully.
Variations and Substitutions
- Cheese Swap: Try Pepper Jack for an extra kick or Colby Jack for a milder flavor.
- Protein Boost: Stir in some cooked, crumbled bacon or spicy sausage for added heartiness.
- Heat Level: Go fresh with diced jalapeños for a stronger punch, or opt for milder canned green chilies.
- Beans: No black-eyed peas? Pinto beans or black beans work wonderfully here, too.
How To Make Hot Black-Eyed Pea Dip
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Sauté – Get Those Flavors Going
Preheat your oven to 350°F. In a large, non-stick, or cast-iron skillet, heat the avocado oil over medium-high heat. Toss in the diced onion and let it sauté for 1 to 2 minutes until fragrant and softened.
Add in the pickled jalapeños and cumin, stirring for another minute.
Step 2: Melt the Cheeses
Add the can of Rotel, cream cheese, and Velveeta cubes to the skillet. Stir everything together until the cheeses are completely melted and the mixture looks creamy and well-blended.
Step 3: Add the Black-Eyed Peas
Pour in the black-eyed peas and stir to combine everything. Give it a quick taste test—depending on how your peas were seasoned, you might want to add a little extra salt, pepper, or cumin for balance.
Step 4: Bake the Dip
If your skillet is oven-safe, you’re already set. If not, transfer the mixture to a 9×9 casserole dish. Top with shredded cheese, spreading it evenly across the top. Bake uncovered for 20-25 minutes or until the cheese is golden, bubbly, and irresistible.
Step 5: Garnish and Serve
Take it out of the oven and garnish it with fresh chopped cilantro and a few sliced jalapeños for that final pop of flavor. Serve it up hot with chips, veggies, or crusty bread.
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Recipe Tips for Warm Black-Eyed Pea Dip
- One-Dish Skillet: Use an oven-safe skillet to melt your cheeses and blend flavors right in one dish to save on cleanup.
- Taste Test: Depending on your black-eyed peas’ seasoning, you may not need extra salt or spices. Adjust after tasting.
- Perfect Garnish: A sprinkle of cilantro and jalapeños not only adds flavor but also makes this dish photo-worthy
Recipe FAQs
Yes! You can assemble the dip and store it in the refrigerator for up to 24 hours before baking. When you’re ready, pop it in the oven and bake as directed.
It has a mild kick from the pickled jalapeños and Rotel. If you’re sensitive to heat, you can reduce the jalapeños, use mild chiles, or use mild Rotel. For more heat, add fresh jalapeños or a pinch of cayenne pepper.
No problem! Cook everything in a regular skillet, then transfer it to a 9×9 casserole dish or similar oven-safe dish for baking. I like to use a cast iron skillet, and sometimes, I prefer to serve it in a casserole dish. So an oven-safe dish isn’t necessary!
Storage
Make Ahead: Assemble the dip, cover, and refrigerate it for up to 24 hours. Set it out at room temperature while the oven preheats. Pop it in the oven when you’re ready to serve. It may need a little more time in the oven if coming from the cold fridge.
Storage: Store leftovers in an airtight container or covered with wrap in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
What to Serve with Black-Eyed Pea Dip
This Hot Black-Eyed Pea Dip pairs wonderfully with a variety of appetizers, creating a spread for any gathering. This dip is a game-day menu favorite during playoff season and on New Year’s Day! Here are some of my most recent crowd-pleasers:
The Best Dippers for Black-Eyed Pea Dip
- Tortilla Chips: A classic choice that holds up well to the creamy, cheesy goodness (my favorite).
- Fritos Scoops: These little corn chips are practically made for dips like this one.
- Cornbread: Soft slices of cornbread make a perfect Southern-inspired pairing. You can also cut cornbread thin and make cornbread crackers or toasted cornbread bites.
- Pork Rinds: A low-carb option with a satisfying crunch that pairs perfectly with this creamy dip (another of my favorites). Have you tried the microwave pork rinds yet? We love them!
- Crackers: Sturdy options like Ritz, Wheat Thins, or Club Crackers work great.
- Veggies: Fresh celery sticks, bell pepper strips, or carrot sticks add a nice crunch.
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Hot Black Eyed Pea Dip
Ingredients
- 1 tablespoon avocado oil
- ¼ cup diced onion
- 1 – 2 tablespoons pickled jalapenos, diced (optional)
- ¼ teaspoon cumin, optional
- 1 can Rotel
- 4 ounces cream cheese, room temperature, cut in cubes
- 6 ounces Velveeta, cut in cubes
- 2 cups leftover black eyed peas or 1 can seasoned black eyed peas, drained
- Salt & Pepper to taste
- 2 cups monterey jack, cheddar jack or a Mexican blend of cheese, shredded (A blend looks nice for photos)
- Cilantro and Jalapenos for garnish
Instructions
- Preheat oven to 350℉
- In a large non-stick skillet or cast iron skillet, add oil and heat the skillet over medium-high heat. Add diced onion and saute for 1 to 2 minutes, until fragrant. Add in diced jalapenos and cumin, then saute another minute.1 tablespoon avocado oil, ¼ cup diced onion, 1 – 2 tablespoons pickled jalapenos, ¼ teaspoon cumin
- To the skillet add Rotel, cream cheese, and Velveeta, stirring until melted.1 can Rotel, 4 ounces cream cheese, 6 ounces Velveeta
- Add the black-eye peas to the skillet and stir until combined. Taste and add salt & pepper or additional cumin if desired (this will really depend on the original seasoning of your peas)2 cups leftover black eyed peas or 1 can seasoned black eyed peas, Salt & Pepper to taste
- Pour into a small 9 X 9 casserole dish, unless you used an oven safe skillet or cast iron skill.
- Top with shredded cheese, and bake uncovered for 20 – 25 minutes or until the cheese is bubbly and golden brown.2 cups monterey jack
- Garnish with chopped cilantro leaves and regular sliced jalapeños or pickled jalapeños.Cilantro and Jalapenos for garnish
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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