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Black Eyed Pea Dip makes a flavorful appetizer. Made with just three ingredients, this black eyed pea dip couldn’t much easier or more delicious!
Black eyed peas are one of my favorite pantry staple foods. You can soak dried black eyed peas overnight and cook them during the day for a tasty traditional dish with cornbread and can make so many other delicious dishes.
A favorite of mine is to make this simple and easy spicy black eyed pea dip. It goes together so quickly and even makes a delicious topping to go along with cooked greens or bread.
Here’s how I make it.
Use leftover black eyed peas or you can use one can of black eyed peas and then drain and empty them into a bowl.
A cup of fresh salsa or a can of drained diced spicy tomatoes with chilis.
Mix together and pour into a small baking dish.
Top with grated cheese and bake until bubbly.
Serve with tortilla chips or spoon over a side of greens.
Southern Spicy Black Eyed Pea Dip
- 2 cups black eyed peas or 15-ounce can black eyed peas, drained
- 1 cup fresh salsa or 10-ounce can diced tomatoes with chilis, drained
- 1 cup cheddar cheese grated
- Preheat oven to 350º.
- Mix together black eyed peas and tomatoes. Pour into a small baking dish. Top with grated cheese and bake until bubbly, about 20 minutes. Remove from oven and serve.
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Blacked peas never run low in my house so I can’t want to make this for DS when he gets home 🙂 This is right up his alley.
Oh my… This looks incredible! I have recently become addicted to the multigrain Tostitos scoops, and I’m thinking this is the perfect thing to dip them in 🙂
Yum! I love cooking with beans. So versatile and good for you.
Wow, I am sold just by the name alone! I can’t resist a good bean dip. Looks amazing with all that cheese melted on top!
Hmmmm…I was going to make Hoppin’ Johns with my Black Eyed Peas today, but I may be changing my mind after reading this. Looks really good!