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Cheesy Black-Eyed Pea Dip

4 ozs. butter
1/2 c. chopped onion
1/2 clove garlic, finely minced
12 ozs. shredded sharp Cheddar cheese
2 cans (15 ounces each) black-eyed peas, drained
and rinsed, or about 4 cups cooked and drained
1 jalapeno pepper, seeds removed, finely chopped
1 can (4 ounces) chopped green chilies
salt and pepper, to taste

In a medium saucepan over medium-low heat, melt the butter. Add the chopped onion and sauté until golden in color; add garlic and cook for 30 seconds longer. Turn heat to low and add cheese, stirring until melted.

Add the black-eyed peas, chopped jalapeno and green chiles. Cook for 5 minutes, stirring constantly. Taste and add salt and pepper to taste. Serve hot in slow cooker or in a chafing dish.

Serves 8.

If you would like to submit a recipe you can do so by emailing it to SuzanneTCL@yahoo.com or mailing it to Tri County Leader Recipes, P. O. Box 1067, Whitehouse, TX 75791.