Recipe - Black-Eyed Pea Dip

1 Three fourths cup Dried blackeyed peas
5 Canned jalapeno peppers;
seeded and chopped (reserve
liquid)
1/3 cup Onion; chopped
1 Clove garlic; minced
1 cup Butter
2 cup American cheese; shredded
4 ounce Canned green chilies;
chopped
1 tablespoon Jalapeno pepper liquid

Wash and cook peas. Combine with jalapeno peppers, onion and garlic in
blender container. Blend until smooth. Set aside. Combine butter and cheese
in top of double boiler. Cook and stir over low heat until melted. Add
chilies, jalapeno liquid and pea mixture. Heat thoroughly and serve over
corn chips. Tastes even better when reheated.

Recipe by: Tastes and Tales from Texas, 1984, p. 3

Posted to recipeludigest Volume 01 Number 422 by Lou Parris
lbparris@earthlink.net on Dec 30, 1997