Bob'S Black-Eyed Pea Dip

• 2 (No. 2) cans black-eyed peas, drained (reserve liquid)
• 5 canned jalapeno peppers, seeded and chopped (reserve liquid)
• 1/3 c. onion, chopped
• 1 clove garlic, minced
• 1 c. butter
• 2 c. shredded American or Cheddar cheese
• 1 (4 oz.) can chopped green chiles (optional)
• 1 Tbsp. jalapeno pepper liquid

1. Combine peas with jalapeno peppers, onion and garlic in blender.
2. Blend with enough pea liquid to make smooth; set aside. Combine butter and cheese in top of large double boiler.
3. Cook and stir over low heat until melted.
4. Add chiles, jalapeno liquid and pea mixture.
5. Heat thoroughly and serve with corn chips.
6. Tastes even better reheated.
7. Serves 12 to 14.
8. (Increase or decrease amount of peppers to taste.)

blackeyed peas, jalapeno peppers, onion, clove garlic, butter, cheddar cheese, green chiles, jalapeno pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=786798 (may not work)