Ingredients

Equipment Needed

• •10-inch cast iron skillet (oven-safe)
• •Slotted spoon
• •Rubber spatula

Instructions

1. 1

   Render the bacon

   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.

   Starting bacon in a cold pan allows the fat to render slowly, producing crispier results and more usable drippings.
2. 2

   Build the aromatic base

   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.

3. 3

   Preheat your oven

   Set your oven to 375°F while the aromatics cook. Position a rack in the center for even browning.

4. 4

   Create the creamy base

   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.

5. 5

   Fold in the peas and cheese

   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.

6. 6

   Add bacon and top

   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.

7. 7

   Bake until bubbling

   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.

8. 8

   Garnish and serve

   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.

Chef Tips

• •Use thick-cut bacon from a butcher if you can find it. The supermarket variety works, but quality bacon makes this dish sing. Look for bacon with good meat-to-fat ratio and no added water.
• •For a milder dip, remove the ribs and seeds from the jalapeños entirely. For more heat, leave half the seeds in. Know your audience.
• •If you're feeding a crowd, double the recipe and bake in a 9x13-inch dish. Increase baking time by 10 minutes.
• •Pair with a cold beer, preferably a Mexican lager or a crisp pilsner. The carbonation cuts through the richness.
• •Dried black-eyed peas cooked from scratch have superior texture. Soak overnight, simmer until tender, and drain well. But canned peas are perfectly respectable when time is short.

Advance Preparation

• •The entire dip can be assembled through Step 6 up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. Add 10 minutes to the baking time when cooking from cold.
• •Bacon can be cooked up to 3 days ahead and refrigerated in an airtight container. Reserve the drippings separately for cooking the aromatics.
• •Leftovers reheat beautifully in a 325°F oven for 15 to 20 minutes, or microwave individual portions. Add a splash of cream if the dip has tightened overnight.

Frequently Asked Questions

Nutrition Information

1 serving (about 280g)