Jeanne always makes sure we eat our black-eyed peas on New Year’s Day (for good luck). She made this for the first time last year, and it was great. I should have had a lot of good luck this year since I ate so much of this dip.
Portia
Ingredients
- 4 cups black-eyed peas, cooked and drained
- 5 canned jalapenos, chopped
- 1 tablespoon jalapeno juice
- 1/2 medium onion, chopped
- 1 can (4oz) green chilies, chopped
- 1 clove garlic, minced
- 1/2 lb Cheddar cheese, grated
- 1/2 lb butter
Directions
Blend peas, jalapenos, juice, onion, chilies and garlic in blender. Heat cheese and butter in microwave until melted and combine with black-eyed pea mixture. Serve hot with Fritos.
Jeanne
Katy, Texas