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

Keyword black eyed pea cheese dip, black eyed pea dip

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

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.

Nutrition