Black-Eyed Pea Dip

Best Black-Eyed Pea Dip

Does anything get much better than a hot cheese dip? I think not, which is why I’m sharing this mouth watering party dish with you today! Grab those tortilla chips and dig in!

In the South, eating Black-Eyed Peas on New Years Day is thought to bring prosperity. Call me superstitious, but I grew up on this tradition and my Mom never missed serving up black-eyed peas on New Years Day. So, here I am 41-years-old and I always eat my black-eyed peas to ring in the New Year. This year, I am enjoying them in this cheesy Black-Eyed Pea Dip!

Some of you say YUCK, I hate black-eyed peas. I think you’re crazy or you’ve only had ones not prepared well because I freaking love me some black-eyed peas. My family loves this recipe! It’s absolutely delicious and we look forward to enjoying it every year!

My mom has been making this dip to ring in the new year for as long as I can remember. It’s incredibly tasty, and is perfect for people who think they don’t like black-eyed peas. This one’s a crowd favorite and always gets devoured.

Ingredients

This Velveeta cheese dip is made with simple, easy to find ingredients, making it the perfect appetizer to serve at holiday gatherings, potlucks and game day. Here’s what you need to make it:

• Butter. For cooking down the onion and garlic and also adds to the overall richness of the dip.
• Onion. Adds a savory flavor and some texture to the dip.
• Garlic. Fresh garlic is a must in Mexican-style dips!
• Black-eyed peas. For good luck! You can sub with black beans, if you don’t happen to have black-eyed peas on hand.
• Rotel. Any canned mix of diced tomatoes and green chiles will work. We always use mild, but feel free to use medium for more heat.
• Green chiles. Use medium or mild green chiles for a little kick of heat and boost of flavor.
• Velveeta. Definitely use Velveeta for this black-eyed pea cheese dip. It melts better than any other cheese varieties and makes this dip super creamy!

How to make black-eyed pea dip

In a few easy steps, you’ll be able to serve up this delicious cheesy appetizer!

1. Melt butter in a nonstick skillet over medium heat. Add onion and sauté until soft and translucent. Then, add garlic and continue to sauté for about 1 minute more.
2. Drain your canned ingredients and stir in the black-eyed peas, Rotel, black-eyed peas, green chilies and Velveeta. Continue to cook and stir until cheese melts and mixture becomes smooth, about 5 minutes.
3. Once cheese is melted and dip is warmed to your liking, you can transfer to a serving bowl and garnish if you’d like.
4. Serve with tortilla chips and enjoy!

Make it in a slow cooker

Great news! This velveeta cheese dip recipe can be made in a slow cooker! This makes the recipe EVEN easier. It’s the perfect option if you need to make a bunch of appetizers before a party.

Here’s how to adapt this recipe for a crockpot:

1. Start by cooking the onion and garlic in the melted butter (in a skillet) until soft.
2. Add all dip ingredients (including the cooked onion + garlic) into the slow cooker.
3. Cook on high for 2-3 hours, stirring occasionally.

Easy as that! Whichever way you cook it, this cheese dip is sure to please!

Customize this dip

We love this dip as-is, but there are many ways that you can change it up to make it your own!

If you like your dip really spicy, use hot green chilies or add a small can of diced jalapeños. You could even add in some red chili flakes to give it extra heat!

Other additions that would be delicious:

• corn
• swap the black-eyed peas for black beans
• a handful of grated cheddar cheese
• red bell pepper
• fresh lime juice

Serving hot cheese dip

This dip is meant to be served warm, and I think it makes a great change from the cold dips usually served to guests. I love making it and serving it in a cast iron skillet, that way it’s able to retain the heat and not cool down too quickly. This warm black-eyed dip is perfect to serve with tortilla chips, but you could also serve it with a platter of fresh veggies like carrots, celery and mini sweet peppers and/or crackers. And don’t forget the margaritas!

Another option that will keep your cheese dip heated is to transfer it to a small crockpot set on warm and then ladle out servings from the crockpot.

Top Recipe Tips 

• Choose spicy Rotel and green chiles for a real kick of heat.
• You can use frozen, canned or fresh black-eyed peas in this recipe.
• Make and serve the dip in a cast iron skillet so that it stays warm as long as possible. Or simply transfer to a small crockpot set on warm.

Storage

Kept refrigerated, in an airtight container, this black-eyed pea cheese dip will last for 5-7 days. I actually think this dip tastes better the day AFTER you make it. All the flavors really have a chance to meld and marry together.