Aggie's Kitchen

Hot and Cheesy Black-Eyed Pea Dip

Hot and Cheesy Backeye Pea Dip  || Grab your baked tortilla chips and dig in!

Saturday nights in our household usually work like this.

Everyone: We’re hungry. What’s for dinner?

Me: I don’t know.


This is where I have to make that decision of whether or not we call out for pizza (which we probably had the night before, we love our Friday night pizza) or pull out some magic in the kitchen. Our Saturday nights during the last few months have usually been in front of the television watching college football…(we won’t talk about our sad Gator season, thank you very much)…so Saturday night food feels like it needs to be ‘snacky’ if you know what I mean.

My kids aren’t at the point of eating this black-eyed pea dip yet, so don’t be all impressed. They would get a toasted cheese pita or tortilla in this situation. Saturday nights are about survival people. And a good dip with a couple of good beers too.

I came across a hot bean dip recipe from one of my favorite healthy food blogs not long ago, and wanted to make it pretty much immediately. The problem was, I didn’t have the can of black beans the recipe called for. My bean stash was actually very low that day (which is not normal for me!), but I did have a lonely can of black-eyed peas in the pantry. Because beans are so versatile, I knew it would be delicious in a hot dip like this one. And I was right. We gobbled this dip right up while watching football…and served with baked tortilla chips made it that much more guilt free.

Hot and Cheesy Blackeye Pea Dip || Aggie's Kitchen

Print Recipe

Hot and Cheesy Blackeye Pea Dip


  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 large red onion, chopped
  • 1 large tomato, chopped
  • 1/2 cup frozen corn kernels, defrosted
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 15 oz can Bush's blackeye peas, rinsed and drained
  • big pinch salt and fresh ground pepper to taste
  • 3/4 cup monterey jack cheese, shredded





  1. Preheat oven to 375 degrees.
  2. In a large oven-safe skillet* (see note below), heat oil and add garlic and onion. Saute for a couple minutes until soft and fragrant. Add corn, tomatoes, oregano, cumin, smoked paprika and chili powder into skillet and cook for 2-3 minutes until tomatoes are slightly softened. Add blackeye peas and gently combine with other ingredients in pan. Add salt and pepper to taste.
  3. Top with shredded monterey jack cheese and place in heated oven. Bake until cheese is melted and bubbly, about 10-15 minutes.
  4. Serve hot with baked tortilla chips.

*If you do not have an oven-safe skillet or prefer not to use this method, saute all ingredients (except cheese) in a skillet first, then transfer to a baking dish, top with cheese and bake.

Recipe adapted from Jeanette’s Healthy Living

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19 Responses to “Hot and Cheesy Black-Eyed Pea Dip”

  1. Bev Weidner posted December 6, 2011 at 8:34 am

    Um, okay, so whatever your kids don’t eat, I WILL.

    We TOTALLY missed you this weekend, Aggie. 🙁

  2. Averie @ Love Veggies and Yoga posted December 6, 2011 at 8:36 am

    This looks so good!

    And so does that holiday candy mix on your sidebar 🙂

  3. Erica posted December 6, 2011 at 9:12 am

    Haha- I’m so hopeful that Kaylin will eat whatever…. but I know thats me just being unrealistic! I, on the other hand, would be all over this goodness!

  4. Katrina @ In Katrina's Kitchen posted December 6, 2011 at 12:54 pm

    I would be perfectly happy with a bowl of this and various things to dip it with for dinner for sure!

  5. JulieD posted December 7, 2011 at 7:33 am

    Looks so yummy! Never would have thought to use black-eyed peas in a dip!!

  6. natalie (the sweets life) posted December 7, 2011 at 2:39 pm

    we love black eyed peas so i’m always looking for new ways to try them–this is great!

  7. Magic of Spice posted December 7, 2011 at 3:04 pm

    Looks absolutely wonderful…will go check it out 🙂

  8. Deborah posted December 8, 2011 at 12:26 am

    I am all about dips – and this one looks sooo good!!

  9. Lauren from Lauren's Latest posted December 8, 2011 at 1:56 am

    I’m all over this! Forreals. And, I have black eyed peas in my cupboard! Guess what I’m making tomorrow!

  10. Rachel @ Not Rachael Ray posted December 8, 2011 at 10:35 am

    I’m terrible at cooking on the weekends too. This looks awesome!

  11. Jessica @ How Sweet posted December 8, 2011 at 8:16 pm

    absolutely loving this dip girl!!

  12. Alison @ Ingredients, Inc. posted December 8, 2011 at 9:32 pm

    this is perfect for a super bowl appetizer

  13. DessertForTwo posted December 8, 2011 at 9:49 pm

    I can’t wait to make this for girls night Friday night! Will let you know how much we love it 🙂

  14. Georgia Pellegrini posted December 9, 2011 at 12:34 pm

    I love black-eyed peas! Did you know they’re good look come New Years? This looks like a delicious way to use them!

  15. This looks so good! I love snack-like dinners – they just hit the spot sometimes. And I love that you incorporated black-eyed peas. What a great way to add a little extra nutrition to your dip.

  16. Liz @ The Lemon Bowl posted December 30, 2014 at 8:40 am

    How did I miss this amazing recipe from 3 years ago?!? I want a GIANT bowl of it!! Pass the chips please.

  17. Megan {Country Cleaver} posted December 30, 2014 at 10:22 am

    True story – I’ve never had black eyed peas! And looking at this, I’m wondering what has taken me so long!!! YUM!

  18. Miss @ Miss in the Kitchen posted December 31, 2014 at 10:06 am

    This is my kind of dip! Holy deliciousness!


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