Slow-Cooker Black-Eyed Pea Dip with Corn and Bacon

Slow-Cooker Black-Eyed Pea Dip with Corn and Bacon

Slow-Cooker Black-Eyed Pea Dip with Corn and Bacon is a wonderful way to ring in the New Year, but it’s also a favourite game-day food in our home. Whenever you make it, it is absolutely BURSTING at the seams with black eyed peas, corn, and bacon in a creamy, slightly spicy cheese sauce.

You’re probably familiar with the Southern tradition of eating black-eyed peas on New Year’s Day so I’ll spare the cultural lesson. Being married to a man born well south of the Mason Dixon and being the granddaughter of two very southern grandparents, black-eyed peas are part of my family’s heritage and I don’t mean the Fergalicious variety. We always have one sort of black-eyed pea dip or another for our first day of the New Year; most often Recession Caviar a.k.a. Texas Caviar. This year, however, the annual bowl of chilled black-eyed pea salsa has been dethroned by our new favourite black-eyed pea recipe; Slow-Cooker Black-Eyed Pea dip with Corn + Bacon.

Ooooh, mama. This is how you start a new year. This warm dip is absolutely BURSTING at the seams with sweet corn, crispy bacon, buttery textured black-eyed peas, and garlic, all in a creamy sauce of melted Monterey Jack, cream cheese, sour cream, and crushed red pepper flakes, with some minced green onions stirred in at the end for a fresh POP of flavour. Given that you stir everything but the bacon and green onions together at the beginning in a slow-cooker, cover it, and let it go on low for 2 to 3 hours, it’s pretty difficult to think of an easier addition to a New Year’s Eve buffet table or a New Year’s Day brunch or get -together.

While we love Slow-Cooker Black-Eyed Pea Dip with Corn and Bacon as a dip with tortilla chips or vegetable sticks, it’s equally wonderful as a side dish to any multitude of proteins; grilled, roasted, broiled, or pan-fried pork, chicken, beef, or fish.

Cook’s NotesI use frozen corn for Slow-Cooker Black Eyed Pea Dip with Corn and Bacon, because it’s a darned fine substitute for fresh corn on the cob in Western New York in December. Truth: when I make this in June, I also make it with frozen corn. I find that the frozen corn holds up better structurally than corn shaved from the cob. In short, use frozen corn. Could you use canned corn? Probably, if you drain it and rinse it, but I haven’t tested it that way!

There is absolutely no need to thaw the frozen corn first.

You will need to spray the inside of your slow-cooker crock before adding ingredients or you may find your cheese likelier to stick to the crock than the corn. That would be very sad. Not a fan of non-stick cooking spray? Butter it generously.

Please note there is a range of measurements given for the crushed red pepper flakes. It probably goes without saying, but I’ll say it anyway: use the lower end of the measurement if you don’t love spicy foods and the higher end of the measurements if you like it spicier. Go somewhere down the middle if you’re unsure. You can always adjust upward on the heat quotient by adding hot sauce to individual servings.

After the 2 to 3 hour cooking time is up, you can turn the heat to the “Keep Warm” setting if your slow-cooker is so equipped, for up to 2 hours. Beyond that, you’ll probably want to transfer the contents to a bowl with a tight fitting lid and refrigerate. The leftovers are good for up to 5 days after cooking.

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Easy Slow-Cooker Black-Eyed Pea Dip with Corn and BaconSlow-Cooker Black-Eyed Pea Dip with Corn and Bacon is absolutely BURSTING at the seams with black eyed peas and corn a creamy cheese sauce.

Servings 16

Calories 321 kcal

Ingredients

  • 8 ounces Monterey Jack cheese grated
  • 3/4 cup sour cream
  • 6 whole garlic cloves peeled and minced or pressed through a garlic press
  • 1 teaspoon kosher salt
  • 1/4 to 3/4 teaspoon of crushed red pepper flakes
  • 1 pound bacon cooked until crisp
  • 6 green onions green parts only, thinly sliced, then minced
Read the whole recipe on Foodie With Family