Black Eyed Pea Dip

 Have any Black Eyed Peas left over from New Years?  Make this dip!!  If you don't have any left over don't worry, the original recipe calls for a 14 oz store bought can of peas.  I am so glad I can across this on the Pioneer Woman's blog.  It was so easy to make & we loved it!  I think it literally took 5 minutes to put together (including clean up).  Using up the leftover black eyed peas from New Years was great but just wait til you taste it.  You'll be making it more often than once a year! 
1 (14 oz) can Black Eyed Peas (or use New Years leftovers)
1/4 cup Sour Cream
3 (heaping) tbsp Salsa
6-8 slices of Jalapeno, chopped
1 cup Cheddar Cheese, shredded
Hot Sauce, to taste

Preheat the oven to 350 degrees.  Drain the can of beans (if using canned) and place in an oven safe 1 1/2 quart dish.  Partially mash the peas, leaving some whole. 
 Add in the rest of the ingredients.
 Stir to combine.
 Sprinkle some extra cheese on the top, if you'd like. 
 Bake at 350 degrees for 20-30 minutes, until warm & bubbly. 
 Serve hot with tortilla chips & enjoy!
Do yourself a favor & don't wait for next year to make this!! 


  1. Wow this looks absolutely amazing!

  2. haven't made this before dip looks delicious

  3. Okay...I love black-eyed peas but this dip brings new meaning to the word 'fantastic'!! Loved it!!!! And it's sooo easy!! As proven by me, a non-cook can make this delicious appetizer!