Spicy-Cheesy Black-Eyed Pea Dip

I have been posting black-eyed pea dips and appetizers on New Year’s for quite a few years.    Some of these are creamy and served hot and some are cold or at room temperature.   Honestly, I was never a black-eyed pea fan growing up, but I am now.  I love creating these new recipes that fool people into eating these lucky legumes.

Basically, I start with an existing recipe (sometimes a bean dip recipe, sometimes not) and just add the black-eyed peas.  With today’s concoction, I started with an onion dip recipe and made it a bit spicier.


Spicy and Cheesy Black Eyed Pea Dip

Debra (based on Baked Three-Cheese Onion Dip With Chive and Peperoncini)


  • 1 T. olive oil
  • 1 shallot, chopped (about 1/2 cup)
  • 1 large garlic clove, minced
  • Kosher salt
  • 8 oz. Neufchatel cheese, room temperature
  • ½ c. mayonnaise
  • 1 (15 oz. can) black eyed peas, drained (with a bit of liquid reserved)
  • 2 t. cornstarch
  • 1 t. smoked paprika
  • 4 oz. sharp cheddar, coarsely grated (about 1 cup)
  • 2 oz. Monterey Jack, coarsely grated (about ½ cup)
  • Freshly ground black pepper
  • 1 T. finely chopped pickled jalapenos (Plus more slices for garnish, if desired.)
  • chili oil (optional)


  1. Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook shallots, stirring occasionally, until golden brown and softened, about 5 minutes.  Add garlic and cook one minute more.  Season with salt.  Let cool.
  2. Pulse cream cheese and mayonnaise in a food processor until smooth. Add about half of the canned beans and pulse until smooth.  Reserve the rest of the beans to mix in later.   If too thick, add a bit of the reserved liquid.
  3. Toss cornstarch, paprika, and remaining cheese in a bowl to coat. Mix in cream cheese mixture, cooked shallots, jalapenos, and remaining beans; season with salt and pepper. Scrape into a prepared 1-qt. baking dish. Bake dip until golden and bubbling, 20–25 minutes. Let dip cool 5 minutes, then top with more jalapenos and chili oil. Serve with tortilla chips.  Scoops work the best.

With and without chili oil.

I did not realize that eating black-eyed peas for luck on New Year’s Day was such a Southern thing.  I thought it was universal.   That is, until last year.  Due to some pop-up COVID illnesses that kept us away from each other on Christmas in 2022.  After everyone felt better (and became non-contagious), we decided to travel north to Iowa for New Year’s and to celebrate Christmas a bit later.   I wanted to make a black-eyed pea dip for our New Year’s Day spread.   NONE were to be had.  We went to two different grocery stores and I tried to raid my sister and mom’s pantries.  Nada. No cans. No bags of dried beans. Nothing.

Usually I will make my New Year’s appetizer the previous year to post the following. Not so for 2024.  This dip was made and eaten today.

I hope you enjoy and I hope you had a great holiday.   Here’s to health and happiness in 2024.

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