Cheesy Black-Eyed Pea Dip

black-eyed peas
(Toby Hudson/Wikimedia Commons/CC ASA 3.0)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 8 servings

Black-eyed peas are also known as cowpeas, and they are amazing--chock full of ecological, agricultural, and nutritional benefits. They are actually a bean, not a pea, and are available dried, frozen and canned. 

Try this black-eyed pea dip with cheese and hot peppers, along with black-eyed peas and seasonings. You can also add cowpeas, which are high in fiber, to soups, salads and stews.


  • 4 ounces butter
  • 1/2 cup chopped onion
  • 1/2 clove garlic, finely minced
  • 12 ounces shredded sharp Cheddar cheese
  • 2 cans (15 ounces each) black-eyed peas, drained and rinsed, or about 4 cups cooked and drained
  • 1 jalapeno pepper, seeds removed, finely chopped
  • 1 can (4 ounces) chopped green chiles
  • Salt and pepper, to taste

Steps to Make It

  1. In a medium saucepan over medium-low heat, melt the butter.

  2. Add the chopped onion and sauté until golden in color; add garlic and cook for 30 seconds longer.

  3. Turn heat to low and add cheese, stirring until melted. Add the black-eyed peas, chopped jalapeno, and green chiles.

  4. Cook for 5 minutes, stirring constantly.

  5. Taste and add salt and pepper to taste. Serve hot in a slow cooker or chafing dish.

More Bean and Black-Eyed Pea Dip