Baked Black-Eyed Pea Dip
Source of Recipe
Southern Cast Iron
"If you're a fan of 'cowboy caviar,' a chunky black-eyed pea salsa that originated in Texas, then this dip is right up your alley. Sweet veggies, creamy cheese, and a kick of spice meld together for supremely scoopable comfort food."
Recipe Link: https://tinyurl.com/bakedblackeyedpeadip
List of Ingredients
◦ 1 teaspoon olive oil
◦ ½ cup finely chopped red onion
◦ ½ cup chopped red bell pepper
◦ 1 (8-ounce) package cream cheese, softened
◦ 1 (8-ounce) container sour cream
◦ 1 (8-ounce) package sharp cheddar cheese, shredded
◦ 1 teaspoon kosher salt
◦ 2 (15-ounce) cans black-eyed peas, rinsed and drained
◦ 1 (10-ounce) can fire-roasted diced tomatoes, drained well
◦ ½ cup sliced green onion
◦ 2 tablespoons chopped pickled jalapeños
◦ 2 tablespoons chopped fresh cilantro, divided
◦ Tortilla chips, to serve
Preheat oven to 375° F. 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. Remove from heat.
In a large bowl, stir together cream cheese, sour cream, three-fourths of cheddar, and salt until smooth. Stir in cooked vegetables, peas, tomatoes, green onion, jalapeño, and 1 tablespoon cilantro. Spread mixture into skillet.
Bake until hot and bubbly, 15 to 20 minutes. Sprinkle with remaining cheddar. Bake until cheese is melted, about 5 minutes more. Let stand for 10 minutes. Top with remaining 1 tablespoon cilantro. Serve with tortilla chips.
Makes about 6 cups