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!
Cuisine Mexican, Southwestern
Keyword black eyed pea cheese dip, black eyed pea dip
Prep Time 10mins
Cook Time 10mins
Total Time 20mins
3(15-ounce) cans black eyed peasrinsed & drained
2(10-ounce) cans mild Roteldrained (any brand diced tomatoes and green chiles)
1(4-ounce) can chopped green chilesdrained
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!
*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.