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A bubbling skillet of creamy, bacon-studded black-eyed peas baked under a blanket of melted cheese. This is the dish that makes New Year's guests forget they're eating for luck and remember they're eating for pleasure.
Every culture has its lucky foods. The Italians eat lentils. The Germans favor pork and sauerkraut. But in the American South, we bank our fortunes on the humble black-eyed pea. The tradition traces back to the Civil War, when Union troops considered these field peas fit only for livestock and left them standing while burning everything else. The peas that survived Sherman's march became symbols of resilience and good fortune.
This dip takes that legacy and transforms it into something your guests will devour without a single lecture about tradition. Crisp bacon provides smoke and salt. Jalapeños bring heat that builds without burning. Cream cheese and sharp cheddar create a molten backdrop that carries every bite from chip to mouth in one satisfying motion. It's honest food dressed for a party.
I've served this at New Year's gatherings for more years than I care to count. The skillet always comes back empty. People who claim they don't care for black-eyed peas find themselves scraping the corners for one last bite. That's the magic of fat, heat, and cheese applied to any ingredient: it becomes irresistible.
Make it the day before if you're hosting. The flavors deepen overnight, and all you need to do is slide it into the oven while you're greeting guests. By the time coats are hung and drinks are poured, you'll have a bubbling centerpiece worthy of the occasion.
Quantity
8 ounces
cut into 1/2-inch pieces
Quantity
1 medium
diced
Quantity
3 cloves
minced
Quantity
2
seeded and minced
Quantity
2 cans (15 ounces each)
drained and rinsed
Quantity
8 ounces
softened
Quantity
1 cup
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
2 cups
shredded, divided
Quantity
4
thinly sliced, divided
Quantity
for serving
| Ingredient | Quantity |
|---|---|
| thick-cut baconcut into 1/2-inch pieces | 8 ounces |
| yellow oniondiced | 1 medium |
| garlicminced | 3 cloves |
| jalapeño peppersseeded and minced | 2 |
| black-eyed peasdrained and rinsed | 2 cans (15 ounces each) |
| cream cheesesoftened | 8 ounces |
| sour cream | 1 cup |
| smoked paprika | 1 teaspoon |
| cayenne pepper | 1/2 teaspoon |
| kosher salt | 1 teaspoon |
| freshly ground black pepper | 1/2 teaspoon |
| sharp cheddar cheeseshredded, divided | 2 cups |
| green onionsthinly sliced, divided | 4 |
| tortilla chips or corn chips | for serving |
Place bacon pieces in a cold 10-inch cast iron skillet. Set over medium heat and cook, stirring occasionally, until the fat renders and the bacon turns golden and crisp, about 8 to 10 minutes. Listen for the sizzle to mellow from aggressive to gentle. That's your signal the bacon is nearly done. Transfer to a paper towel-lined plate with a slotted spoon, leaving the drippings in the skillet.
Add the diced onion to the bacon drippings and cook over medium heat until soft and translucent, about 5 minutes. The onion will pick up fond from the pan. Add the garlic and jalapeños, stirring constantly for 1 minute until fragrant. Your kitchen should smell like a Southern roadhouse in the best possible way.
Set your oven to 375°F while the aromatics cook. Position a rack in the center for even browning.
Remove the skillet from heat. Add the softened cream cheese in chunks and stir until it melts into the warm vegetables. Fold in the sour cream, smoked paprika, cayenne, salt, and black pepper. The mixture should be smooth and slightly loose. Taste it. Adjust the salt if needed. Season boldly here because the beans and cheese will absorb some of that punch.
Add the drained black-eyed peas and stir to coat them evenly. Fold in 1 1/2 cups of the shredded cheddar and three-quarters of the sliced green onions. Reserve the remaining cheese and onions for topping. The mixture should look abundant and slightly textured from the whole peas.
Crumble three-quarters of the crisp bacon into the dip and fold gently. You want visible bacon pieces throughout. Smooth the top with a spatula, then scatter the remaining 1/2 cup cheddar cheese over the surface in an even layer.
Transfer the skillet to the oven and bake until the cheese melts completely and the edges bubble enthusiastically, about 20 to 25 minutes. The center should be hot throughout. If you want a browned top, slide under the broiler for 2 minutes, watching carefully. Cheese goes from golden to burnt faster than you'd believe.
Remove from the oven and let rest for 5 minutes. The bubbling will settle and the dip will thicken slightly as it cools. Top with the reserved bacon crumbles and green onions. Serve directly from the skillet with sturdy tortilla chips arranged around the edges or in a separate basket. Warn your guests that the skillet is hot. They'll forget in their eagerness to dig in.
1 serving (about 280g)
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