This Cheesy Black Eyed Pea & Bacon Dip is the perfect appetizer for your Super Bowl party or any other occasion. So, so good, and simple to make. This stuff is amazing!
I hadn’t planned on posting anything today because I don’t usually post on Saturdays, but with the Super Bowl tomorrow, I had to share this delicious Cheesy Black Eyed Pea & Bacon Dip.
I have an app on my ipad called Paprika that is so awesome. My friend told me about it the other day and couldn’t believe I didn’t use it. I added it that day to my ipad and I am loving it. It’s a place to store and organize recipes online. It’s seriously so simple and awesome. I’m loving it.
At the risk of embarrassing myself, when I went to the Paprika app the other day, this recipe was saved and I honestly don’t even remember saving it, let alone remember even how I came across the website it’s on. Oh my memory is soooo bad. Anyway, I’m glad I saved it, because it is crazy good!We stuffed ourselves with it last night. So, so good. It’s really simple to make and you could easily adjust some of the ingredients if you want. If you’re not a fan of black eyed peas, you could replace them with black beans or pinto beans. If you don’t like any kick, then I would use mild RoTel tomatoes. If you want even more kick, you could use pepper jack cheese, etc. Are you catching my drift? We loved it exactly how it was. I did add a little more cheese, because there is never such thing as too much cheese.Oh, and the bacon . . .isn’t everything better with bacon? Don’t skimp on the bacon!
- 1 can (10 oz) Rotel tomatoes, drained (mild or regular)
- 1 pkg. (8 oz) cream cheese, softened
- 2 cans (15 oz) black eyed peas, drained
- 1/2 cup chopped green bell pepper
- 8 pieces of cooked bacon cut into pieces
- 2 cups shredded colby jack cheese , divided
Preheat oven to 350 degrees F.
In a large bowl mix the tomatoes and cream cheese using a hand mixer. Mix until well combined and smooth (won't be completely smooth because of the tomatoes). Add black eyed peas, green pepper, most of the chopped bacon (save some for sprinkling on top, about 1/3 cup) and 1 1/2 cups of the shredded cheese.
Pour into a large cast iron skillet (or any large baking dish). Bake for 15 minutes and then remove. Sprinkle with the rest of the cheese and bacon and bake for another 5 minutes.
If you don't want this to have very much kick, make sure you use the mild RoTel tomatoes.
Recipe Source: A Zesty Bite