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20-Minute Black-Eyed Pea Queso | dishingouthealth.com

20 Minute Black-Eyed Pea Queso

Creamy white beans and cheddar join forces in this velvety queso dip with diced tomatoes, jalapeños and spices. Loaded with fiber and powered by plant-based protein, this lightened up appetizer is a total flavor fiesta.
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 161kcal


  • 1 Tbsp. olive oil
  • 2 cloves garlic minced
  • 2 tsp. diced jalapeño seeded (optional)
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp. chili powder
  • 1/2 cup diced tomatoes with green chiles I used Ro*Tel
  • 1 cup canned white beans drained and rinsed
  • 1/4 cup + 2 tbsp milk of choice
  • 1 1/4 cup freshly grated white cheddar cheese 4-5 ounces
  • 1 15-oz can black-eyed peas, drained and rinsed
  • Juice of 1 lime
  • Optional garnish: cilantro sliced jalapeño


  • Place white beans and 2 Tbsp. of the milk in a blender or food processor. Blend until smooth, 1-2 minutes. Set aside.
  • Heat oil in a medium-sized skillet over medium heat. Add garlic, jalapeño, salt, pepper, and chili powder; cook 1 minute, until fragrant. Add tomatoes and pureed white beans; cook 1 minute, stirring to combine. Add cheese and remaining 1/4 cup milk, and cook, stirring often, until cheese melts, 2-3 minutes. Stir in black-eyed peas and lime juice. Garnish, if desired. Serve hot with chips, crackers, or veggies.


Serving: 1g | Calories: 161kcal | Carbohydrates: 14.5g | Protein: 9g | Fat: 7g | Saturated Fat: 3.5g | Sodium: 170mg | Fiber: 4g | Sugar: 0.5g