Black-Eyed Pea Lucky Dip

• 1 (15 ounce) can black-eyed peas, drained, rinsed
• 1 (15 ounce) can diced tomatoes with green chilies, drained, liquid reserved (Ro-Tel is one brand)
• 1 (1 lb) package Velveeta cheese or 1 (1 lb) packageother process American cheese

1. Combine the peas and tomatoes in a saucepan and set over low heat.
2. Cut the Velveeta into 1-inch hunks and add to the pan.
3. Cook, stirring occasionally, until the Velveeta melts.
4. This is a slow process -- for the first 10 minutes, it looks as if it will never happen.
5. But don't be tempted to turn up the heat, as the mixture burns easily.
6. (Trust me on this.
7. ).
8. Remove from heat and serve.
9. The mixture may seem thin at first, but it thickens well over time, and as it is reheated.
10. Serve with tortilla chips or scoop-shaped corn chips.
11. Eventually the dip gets so thick that chips break as you scoop it, so add a little of the reserved tomato liquid, if needed.

blackeyed peas, tomatoes, velveeta cheese

Taken from www.food.com/recipe/black-eyed-pea-lucky-dip-159626 (may not work)