Skip to main content
Epicurious

Kim’s Black-Eyed Pea Dip

I’m sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this dip after I tried it on Super Bowl Sunday 2006. Garth is a die-hard Steelers fan, so it was an exciting day. Everybody always brings something for the party, and this was my friend Kim’s contribution. Being a good southern girl, I love anything with black-eyed peas in it, but for you folks who are right now turning up your noses at the idea of eating black-eyed peas, all I can say is just try it. In fact, maybe I should name it something else for those skeptics. How about Pea Dippy?

Recipe information

  • Yield

    serves 10

Ingredients

3 15-ounce cans black-eyed peas, rinsed and drained
1/2 cup finely chopped canned pickled jalapeños, juices reserved
10 ounces Cheddar cheese, grated
1 medium sweet onion, finely chopped
1/4 cup (1/2 stick) butter, softened
1/4 teaspoon garlic powder

Preparation

  1. Step 1

    In an electric mixer or large mixing bowl, mix together the peas, jalapeños, 3 tablespoons of the reserved jalapeño juice, Cheddar, onion, butter, and garlic powder until blended. Heat the dip in a medium Crock-Pot and serve it warm with corn chips.

  2. Note

    Step 2

    The electric mixer makes this a smooth dip, and I use the Crock-Pot because I usually serve the dip at parties and like to keep it warm. You can also put the dip in an 8 × 10-inch casserole dish and warm it in the oven at 375°F for 7 to 8 minutes before serving.

Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved. Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
TagsDipSpreadsSouthernAmericanBlack-Eyed PeaBean and LegumeVegetableCheddarCheeseDairyJalapeñoChileStarterDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerQuickOven BakeElectric MixerSlow CookerNew YearsWinterCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Buttermilk Corn Pasta
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
Pad Kra Pao
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Frozen Espresso Martini With Spiked Whipped Cream
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.