Baked Black-Eyed Pea Dip
This Baked Black-Eyed Pea Dip blends creaminess and cheesiness, capturing the essence of Southern comfort food.
Servings: 6 cups
Equipment
Ingredients
- 1 tablespoon unsalted butter
- ½ cup finely chopped red onion
- ½ cup dicced red bell pepper
- 1 small garlic clove finely minced
- 1 (8-ounce) package cream cheese softened
- 1 (8-ounce) container of light sour cream
- 4 ounces sharp Cheddar cheese grated (about 1 cup)
- 4 ounces Monterey Jack cheese grated (about 1 cup)
- 1 teaspoon kosher salt
- 2 (15-ounce) cans of black-eyed peas rinsed and drained
- 1 (10-ounce) can fire-roasted diced tomatoes drained well
- ½ cup sliced green onion white, Ligt green and green parts
- 2 tablespoons chopped pickled jalapeños
- 2 tablespoons chopped fresh cilantro divided
- Tortilla chips to serve
Instructions
- In a 10-inch cast-iron skillet, heat oil over medium heat. Add red onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Ad the garlic and cook unti lfragrant, about 1 minute more. Remove from heat. n a medium bowl, blend the grated Cheddar and Monterey Jack cheeses together.
- In a large bowl, stir together cream cheese, sour cream, and ¾ of the cheese mixture until smooth. Stir in cooked vegetables, peas, tomatoes, green onion, jalapeño, and 1 tablespoon cilantro. Spread mixture into the skillet.
- Bake until hot and bubbly, 15-20 minutes. Sprinkle with the remaining. Bake until the cheese is melted, about 5 minutes more. Let stand for 10 minutes. Top with remaining 1 tablespoon cilantro. Serve with tortilla chips. Enjoy!
Nutrition
Calories: 299kcal | Carbohydrates: 6g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 74mg | Sodium: 802mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1381IU | Vitamin C: 19mg | Calcium: 323mg | Iron: 0.5mg
