INGREDIENTS:

• 1 1/4 c. dried black-eyed peas
• 2 garlic cloves, sliced
• 1 (3 oz.) pkg. cream cheese, room
• temperature
• 1 tsp. cayenne pepper
• 1 tsp. chili powder
• 1 1/2 c. shredded Cheddar cheese
• (about 6 oz.)
• 1 bunch green onions (sliced thin)
• Tortilla chips
• *Can use can peas

DIRECTIONS:

• Place peas in heavy saucepan. Add water to cover peas by 2
• inches. Let stand 30 minutes. Drain. Add water to cover peas 2
• inches. Salt water. Add 1 garlic clove. Boil until peas are very
• tender (add more water if needed). Cook about 1 hour. Transfer
• peas to processor. Process until smooth. Add remaining garlic
• clove, next 3 ingredients. Process until smooth. Season to taste
• with salt and pepper. Transfer to 8 inch pie plate or quiche dish.
• Preheat oven to 400 degrees. Top dip with Cheddar. Bake until dip
• is heated through and cheese bubbles about 20 minutes. Sprinkle dip
• with green onions. Serve with tortilla chips.