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.
Baked Black-Eyed Pea Dip
Makes about 6 cups
- 1 teaspoon olive oil
- ½ cup finely chopped red onion
- ½ cup chopped red bell pepper
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) container sour cream
- 1 (8-ounce) package sharp Cheddar cheese, shredded
- 1 teaspoon kosher salt
- 2 (15-ounce) cans black-eyed peas, rinsed and drained
- 1 (10-ounce) can fire-roasted diced tomatoes, drained well
- ½ cup sliced green onion
- 2 tablespoons chopped pickled jalapeños
- 2 tablespoons chopped fresh cilantro, divided
- Tortilla chips, to serve
- Preheat oven to 375°.
- 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, three-fourths of Cheddar, and salt until smooth. Stir in cooked vegetables, peas, tomatoes, green onion, jalapeño, and 1 tablespoon cilantro. Spread mixture into skillet.
- Bake until hot and bubbly, 15 to 20 minutes. Sprinkle with remaining Cheddar. Bake until cheese is melted, about 5 minutes more. Let stand for 10 minutes. Top with remaining 1 tablespoon cilantro. Serve with tortilla chips.