Blackeyed Pea Dip
4
C
blackeyed peas, cooked and drained
5
jalapenos, chopped (Betty says 2 jalapenos is plenty)
1
TBSP
jalapeno juice
1/2
Med
onion, chopped
1
can (4 oz)
green chilies, chopped>
1
clove
garlic, minced>
1/2
Lb
American cheese, grated
1/2
Lb
margarine
Blend peas, jalapenos, juice, onion, chilies in blender.
Heat cheese and margarine until melted and combine with blackeyed pea mixture.
Serve hot from chafing dish with corn chips.
Serves 16 to 20 people.