Black-Eyed Pea Dip

Black-Eyed Pea Dip will be the star of your next party and is the ultimate New Year's Eve appetizer. This EASY Black-Eyed Pea Dip recipe is loaded with black-eyed peas (for good luck!), Rotel, green chiles and cheesy deliciousness! Serve with tortilla chips for a crowd pleasing appetizer!

Course Appetizer

Cuisine Mexican, Southwestern

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 300

Author Kim

Ingredients

1/2 cup butter
1 small onion chopped
1 teaspoon minced garlic
3 (15-ounce) cans black eyed peas rinsed & drained
2 (10-ounce) cans mild Rotel drained (any brand diced tomatoes and green chiles)
1 (4-ounce) can chopped green chiles drained
16 ounces Velveeta cheese*

Instructions

Melt butter in a medium to large skillet over medium heat. Add onion and sauté until soft and translucent. Add garlic and continue to sauté for about 1 minute more.
Stir in all other ingredients. Continue to cook and stir until cheese melts and mixture becomes smooth, about 5 minutes.
Transfer dip to a serving dish or small crockpot to keep the dip warm. Garnish with fresh cilantro, diced tomato and green onion, if you'd like. Serve with tortilla chips and enjoy!

Notes

*I highly recommend using Velveeta cheese because it will melt better than any other cheese variety.

**If making in a slow cooker, you can add all dip ingredients (cook the onion and garlic first) into a slow cooker and cook on high for 2-3 hours, stirring occasionally.

Storage: Kept refrigerated, in an airtight container, this will stay fresh for 5-7 days. Stir and reheat in a microwave-safe dish or over low heat on the stovetop. Stir again before serving.

Nutrition