We loaded the traditional black-eyed pea dip with cream cheese and Monterey Jack cheese.

This southwest dip is perfect tailgate and Super Bowl parties.

This cheesy appetizer will be the talk of any game day gathering.

Southwest Black-Eyed Pea Dip

Credit:Antonis Achilleos; Prop Styling: Christina Lane; Food Styling: Tina Bell Stamos

Best of all, Creamy Southwest Black-Eyed Pea Dip can be made in advance.

Top the dip as directed in Step 4.

Serve with cold beer and plenty of your favorite tortilla or pita chips for dipping.

cream cheese, softened

2(15-oz.)

block Monterey Jack cheese, shredded and divided

2(4-oz.)

Place mixture in a large bowl.

Spread mixture into a lightly greased 2-quart baking dish.

Sprinkle with remaining 4 ounces cheese.

Bake, covered with aluminum foil, in preheated oven 20 minutes.

Remove foil, and bake for 10 to 15 more minutes or until hot and bubbly.

Let stand 10 minutes.

Top black-eyed pea dip with tomato mixture using a slotted spoon.

Serve with tortilla chips.