Description
This Hot Sausage Black-Eyed Pea Dip is a flavorful and hearty appetizer perfect for gatherings. Combining spicy pork sausage with black-eyed peas, creamy cheese, and a hint of diced tomatoes and green chiles, it delivers a warm, savory dip that’s easy to prepare and guaranteed to be a crowd-pleaser.
Ingredients
Scale
Meat
- 1 lb hot pork sausage
Beans and Vegetables
- 2 (15-oz) cans black-eyed peas, drained and rinsed
- 1 (10-oz) can diced tomatoes and green chiles, drained
Dairy
- 1 (8-oz) package cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Lightly spray a 12-inch skillet or a 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook Sausage: In a skillet over medium-high heat, cook the hot pork sausage thoroughly until no longer pink, stirring occasionally to break it up. Once cooked, drain excess fat.
- Mix Ingredients: In a mixing bowl, combine the cooked sausage with the drained black-eyed peas, diced tomatoes with green chiles, softened cream cheese, sour cream, and shredded cheddar cheese. Stir until all ingredients are evenly incorporated.
- Bake the Dip: Transfer the mixture into the prepared skillet or baking dish, spreading it out evenly. Bake in the preheated oven for 30 minutes, or until the dip is hot and bubbly throughout.
Notes
- You can adjust the heat level by using mild sausage or adding extra diced green chiles.
- Serve warm with tortilla chips, crackers, or fresh veggies for dipping.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
- For a thicker dip, drain excess liquid from the diced tomatoes and green chiles thoroughly.
- This dip can also be prepared in advance and baked just before serving to save time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern
