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Black Eyed Pea Dip on a corn chip - J Dub By Design™

J Dub’s Black Eyed Pea Dip


My hot black eyed pea dip is perfect for the big game.


  • 1/2 stick of butter
  • 1 medium onion finely chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 Tablespoons chopped pickled jalapeños (or 1 fresh jalapeno chopped)
  • 1 large clove roasted garlic (use fresh garlic if you don’t have roasted on hand)
  • 1 Tablespoon Cumin
  • 3/4 teaspoon chili powder
  • 8 ounces cream cheese (softened and cubed)
  • 1 10 ounce can rotel tomatoes
  • 2 15 ounce cans blacked eyed peas, drained ( or use 3 cups cooked fresh black eyed peas) 
  • 16 ounces homemade Velveeta, or 1 medium box Velveeta
  • 8 ounces Shredded Mexican cheese
  • Sliced pickled jalapeños for garnish on top



  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place butter in a large cast iron pot.
  3. Melt butter.
  4. Add in chopped onion and bell peppers
  5. Cook until tender and transparent.
  6. Add in garlic and sauté another minute.
  7. Add everything else from your ingredient list, but the shredded cheese.
  8. Stir occasionally to keep ingredients from sticking to the bottom as everything melts together.
  9. Place the cast iron skillet in the oven on a cookie sheet just in case it bubbles over.  Heat for approximately 20 minutes.
  10. Turn the oven off.  Sprinkle cheese over the top and garnish with sliced jalapeños.
  11. Put cast iron pot back into oven and allow the dip to rest there until cheese has melted. 
  12. Serve immediately from cast iron pot.


  1. If you do not want to serve the dip from the cast iron pot, you can easily transfer the dip to a chafing dish.
  2. You can also switch out the pickled jalapeños for fresh for more of a kick.
  3. This dip is great served with Fritos. But, it is even better with served with Julio’s Original Corn Tortilla Chips.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: appetizers
  • Cuisine: American

Keywords: black eyed peas, dip