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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