This Black Eyed Pea Dip is sure to bring you good luck in the New Year! This lucky appetizer is ultra creamy, super cheesy, and perfect served with crunchy chips.
Who doesn’t love a chip dip? And bonus: this black eyed pea dip is said to bring you good luck just by eating it! 😉
Why do people eat black-eyed peas on new year’s?
Eating black-eyed peas on New Year’s will bring luck and prosperity in the upcoming year! This apparently dates back to Civil War times where people felt lucky to find black-eyed peas which helped nourish them through the long, cold winters.
Ingredients
- Butter – used to sautée the onion and peppers until tender. Unsalted or salted butter is fine. Oil would also be a great option. If you’d like to take it up a notch, feel free to replace the butter for a few pieces of thick-cut bacon: roughly chop, cook until crispy over medium heat, then remove and set aside until the end!
- Onion – yellow onion is called for in the original recipe, but white onion, red onion, or even shallots will work.
- Bell Pepper – green, red, yellow, or orange bell peppers may be used, but I love the slight bitterness and color that you get when using green bell peppers.
- Sour Cream and Cream Cheese – the base for our dip. Sour cream adds a tangy flavor while also keeping the dip from becoming too thick. Cream cheese adds a rich flavor and fluffy texture. Full-fat varieties are used for both, but feel free to use a lower fat variety if preferred. Want to lighten it up more? Try using greek yogurt to replace the sour cream.
- Taco Seasoning – store-bought or homemade taco seasoning are both great options! If using store-bought, you’ll need 2 (1 oz) packets. The amount used, if using homemade, will vary based on the recipe used (most recipes have a recommended amount to replace 1 (1 oz) packet). I used store-bought to keep things really easy!
- Rotel – you’ll need 1 (10 oz) can diced tomatoes and green chilies that has been thoroughly drained. Like things spicy? Try their habanero variety. Want it smoky? Try the tomatoes with chipotle peppers!
- Corn – adds a pop of texture and mild sweetness that compliments the creamy dip really well. 1 (15 oz) can corn, drained is called for in the original recipe, but frozen corn will also work.
- Black-Eyed Peas – are actually beans, not peas! You’ll need 1 (15 oz) can black-eyed peas that has been rinsed and drained. They’re rich in fiber, protein, and don’t forget, are said to bring prosperity to those who eat them on New Year’s!
- Cheese – use 1 (8 oz) bag shredded cheese of choice. I like using a Mexican-style blend, but sharp cheddar or pepper-jack would also be delicious options.
- Chips – for serving. We love tortilla scoops or Fritos for perfect scooping!
How to make
- Cook onions and pepper in butter in a non-stick pan until tender, then set aside.
- In a large bowl, use a hand mixer to whip together cream cheese, sour cream, and taco seasoning until well combined, then stir in the cooked onions and pepper, Rotel, corn, black-eyed peas, and 1/2 cup shredded cheese.
- Spread into a greased cake pan (or similar vessel), top with remaining cheese, then bake at 350 degrees F until the cheese has melted and the center is hot.
- Garnish with green onions, if desired, then scoop with chips of choice and enjoy!
Do you eat black eyed pea dip hot or cold?
This chip dip was intended to be eaten hot, but would also make a great cold dip as well!
- If serving hot: make and bake according to recipe directions below.
- If serving cold: make the dip through step 6, then cover and chill in the fridge until ready to serve!
How to store
Leftovers will last in an airtight container in the fridge for 3 days.
To enjoy again, warm in the microwave or bake, covered, at 350 degrees F until hot.
– Jennifer

Black-Eyed Pea Dip
Equipment for this recipe
Ingredients
- ¼ cup unsalted butter
- ½ yellow onion diced
- 1 green bell pepper diced
- 1 (8 oz) block cream cheese softened to room temperature
- 1 (8 oz) container sour cream
- 2 (1 oz) packets taco seasoning
- 1 (10 oz) can Rotel diced tomatoes and green chilies drained
- 1 (15 oz) can corn drained
- 1 (15 oz) can black-eyed peas rinsed and drained
- 1 (8 oz) package shredded Mexican cheese divided
- Green onions optional for garnish
- Chips tortilla chips, Fritos, etc. for serving
Instructions
- Preheat oven to 350 degrees F and grease a non-stick round 9-inch cake pan (or similar oven-safe vessel) with cooking spray. Set aside.
- Melt butter in a small non-stick skillet over medium heat.
- Once melted, add in onion and bell pepper and cook, stirring occasionally, until the peppers are tender, about 5-10 minutes. Remove from heat and set aside.
- In a large bowl, use a hand mixer to whip together cream cheese, sour cream, and taco seasoning until well combined.
- Use a rubber spatula to stir in the cooked onions and pepper, Rotel, corn, black-eyed peas, and 1/2 cup shredded cheese.
- Taste and re-season, if necessary, then spread into the prepared baking pan.*
- Top with remaining cheese, then cover with tin-foil that’s been sprayed with cooking spray (this prevents the cheese from sticking), and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the center is hot and the cheese has melted.
- Garnish with green onions, if desired, then scoop with chips of choice and enjoy!
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Notes
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.