Baked Black Eyed Pea Dip

Baked Black-Eyed Pea Dip ~A quick and easy Southern-style dip!Easy to make ahead and great for Game Day get-togethers!This dip is super simple to make with only six ingredients you probably already have on hand.The instructions for this recipe are literally to just mix everything together and bake for 20 minutes.Serve with corn chips or fresh veggies and watch it disappear!

Can this be made ahead of time?

Yes! You can mix everything together and store it covered in the fridge 1-2 days in advance. For best results, allow the dip to come to room temperature prior to baking.

Can I use a different type of bean?

Sure, go for it! It won’t be black-eyed pea dip anymore but I think pinto beans, black beans, or even a combination along with black-eyed peas could work well with this recipe.

Ingredients for Black-Eyed Pea Dip:

• canned black-eyed peas
• vegan Cheddar cheese, grated
• pickled jalapeno peppers
• Vidalia onion
• vegan butter
• garlic powder
• salt
• ground black pepper

Note: This recipe calls for black-eyed peas that have been mashed. To save time and effort, I like to use a mini chopper for this step as well as for finely chopping the pickled jalapenos and onions.

How to make this easy Black-Eyed Pea Dip:

Preheat oven to 375 degrees F.Combine ingredients. Into a medium-size mixing bowl, add the black-eyed peas, Cheddar cheese, pickled jalapenos, onion, butter, garlic powder salt, and black pepper. Stir well to combine and adjust seasoning to taste.Bake. Spread mixture into an 8×10-inch baking dish. Bake 20 minutes or until heated through.Serve warm.Enjoy!

More crowd-pleasing appetizer recipes:

Vegan Teriyaki MeatballsChili DipVegan  Sausage and Cheddar Stuffed Mini PeppersBBQ Cauliflower BitesVegan Stuffed Mushroom DipAdapted from Trisha Yearwood.