Description
A vibrant, savory Tex-Mex dip made with black-eyed peas, crisp veggies, and a tangy cream cheese dressing. Perfect for parties, this easy-to-make appetizer delivers fresh, balanced flavors that everyone will enjoy.
Ingredients
8 ounces cream cheese, softened
1 (15-ounce) can black-eyed peas, rinsed and drained
1 cup corn, rinsed and drained
1 medium red bell pepper, diced
1/2 cup red onion, finely diced
1–2 jalapeños, seeded and minced
1/4 cup lime juice
1 tablespoon olive oil
2 tablespoons chopped fresh cilantro or parsley
1 teaspoon cumin
Salt, to taste
Instructions
In a large mixing bowl, combine the softened cream cheese, lime juice, olive oil, cumin, and salt to taste. Mix until smooth and creamy.
Add the rinsed black-eyed peas, corn, diced red bell pepper, red onion, and minced jalapeños to the bowl. Stir well to fully coat all the ingredients with the dressing.
Gently fold in chopped fresh cilantro or parsley for a fresh finish.
Chill the dip for at least 20 minutes to allow the flavors to meld.
Serve at room temperature with tortilla chips or fresh cut vegetables.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. This dip can be prepared in advance and tastes even better the next day as flavors develop.
Adjust the spice level by increasing or decreasing the number of jalapeños.
For a vegan version, use vegan cream cheese and ensure other ingredients are vegan-approved.
- Prep Time: 20
- Category: LUNCHES
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 14g
- Fiber: 3.5g
- Protein: 5g
- Cholesterol: 15mg