Kims Black-Eyed Pea Dip

• 3 15-ounce cans black-eyed peas, rinsed and drained
• 1/2 cup finely chopped canned pickled jalapenos, juices reserved
• 10 ounces Cheddar cheese, grated
• 1 medium sweet onion, finely chopped
• 1/4 cup (1/2 stick) butter, softened
• 1/4 teaspoon garlic powder

1. In an electric mixer or large mixing bowl, mix together the peas, jalapenos, 3 tablespoons of the reserved jalapeno juice, Cheddar, onion, butter, and garlic powder until blended.
2. Heat the dip in a medium Crock-Pot and serve it warm with corn chips.
3. The electric mixer makes this a smooth dip, and I use the Crock-Pot because I usually serve the dip at parties and like to keep it warm.
4. You can also put the dip in an 8 x 10-inch casserole dish and warm it in the oven at 375F for 7 to 8 minutes before serving.

blackeyed peas, pickled jalapenos, cheddar cheese, sweet onion, butter, garlic

Taken from www.epicurious.com/recipes/food/views/kim-s-black-eyed-pea-dip-388973 (may not work)