Slow-Cooker Black-Eyed Pea Dip with Corn and Bacon is a delicious way to celebrate the New Year and is also a favourite for game day. This warm, creamy dip is packed with black-eyed peas, sweet corn, and crispy bacon in a slightly spicy cheese sauce.
The Southern tradition of eating black-eyed peas on New Year’s Day is well known, and it’s part of my family heritage. We often serve some variation of black-eyed pea salsa or dip for New Year’s Day; this year our chilled Texas Caviar took a back seat to this warm slow-cooker version.
This dip is filled with sweet corn, buttery black-eyed peas, salty crisp bacon, and garlic, all bound together by melted Monterey Jack, cream cheese, and sour cream. A pinch of crushed red pepper flakes adds a touch of heat, and minced green onions stirred in at the end bring a bright pop of freshness.
Because you combine the ingredients (except bacon and green onions) in the slow-cooker, cover it, and cook on low for 2 to 3 hours, this recipe is an easy and reliable addition to a New Year’s Eve buffet, a brunch, or any gathering.
Serve this dip with tortilla chips, pita chips, or fresh vegetable sticks. It also pairs beautifully as a side with grilled, roasted, or pan-fried pork, chicken, beef, or fish.
Slow Cooker Black Eyed Pea Dip
I recommend using frozen sweet corn for this recipe. Frozen corn holds its texture well and is an excellent substitute for fresh corn year-round. There’s no need to thaw it before adding to the slow-cooker.
If you prefer canned corn, draining and rinsing it would likely work, though I haven’t tested that option. Before adding the ingredients, spray the slow-cooker crock with non-stick cooking spray or butter it generously to prevent cheese from sticking.
The crushed red pepper flakes are listed as a range; use the lower amount if you prefer mild heat and the higher amount if you like it spicier. You can always let guests add hot sauce to their individual servings to increase heat.
After 2 to 3 hours on LOW, the dip should be uniformly hot and creamy. If your slow-cooker has a “Keep Warm” setting, you can leave the dip there for up to 2 hours. For longer storage, transfer leftovers to an airtight container and refrigerate for up to 5 days. Reheat gently in the microwave or on the stovetop until hot throughout.
Kitchen Prep Tips
- Use a sturdy cutting board for chopping bacon and green onions.
- A sharp chef’s knife makes quick work of the prep.
- A long-handled spoon helps stir and serve from the slow-cooker.
- Any standard slow-cooker works for this recipe; make sure the crock is greased.
Easy Slow-Cooker Black-Eyed Pea Dip with Corn and Bacon
Rebecca Lindamood
Ingredients
- 2 pounds frozen sweet corn
- 2 cans black-eyed peas or 3 cups home-cooked black-eyed peas, drained and rinsed
- 8 ounce brick neufchatel cream cheese (1/3 less fat), cubed
- 8 ounces Monterey Jack cheese, grated
- 3/4 cup sour cream
- 6 whole garlic cloves, peeled and minced
- 1 teaspoon kosher salt
- 1/4 to 3/4 teaspoon crushed red pepper flakes
- 1 pound bacon, cooked until crisp
- 6 green onions, green parts thinly sliced and minced
Instructions
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Lightly spray or butter the inside of the slow-cooker crock. Stir together the frozen sweet corn, drained black-eyed peas, cubed cream cheese, grated Monterey Jack, sour cream, minced garlic, kosher salt, and crushed red pepper flakes. Cover and set the slow-cooker to LOW. Cook 2–3 hours, or until the mixture is hot throughout, the cheese is fully melted, and everything is coated in a creamy sauce.
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While the dip is cooking, chop the crispy bacon. Reserve 1 tablespoon of the bacon and 2 teaspoons of the minced green onion for garnish. Stir the remaining bacon and most of the green onion into the hot dip, then transfer the dip to a serving dish. Sprinkle the reserved bacon and green onion over the top and serve with chips or vegetables.
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Store leftovers in a tightly sealed container in the refrigerator for up to 5 days. Reheat covered but vented in the microwave on HIGH or warm gently on the stovetop until heated through.
Nutrition
Carbohydrates: 21g
Protein: 12g
Fat: 21g
Saturated Fat: 9g
Sodium: 469mg
Fiber: 3g
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your specific ingredients if exact values are needed.
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Do you love Slow-Cooker Black-Eyed Pea Dip with Corn and Bacon? You might love these recipes, too!
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Originally published December 29, 2014. Updated with nutrition information and notes December 27, 2017.