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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe comes from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen . A great cookbook! I reduced the cheese by two ounces and added salt and pepper to taste. The family really enjoyed it! Ingredients:
3 (15 ounce) cans black-eyed peas, rinsed and drained |
1/2 cup pickled jalapeno pepper, finely chopped, juice reserved |
8 ounces cheddar cheese, grated |
1 medium sweet onion, finely chopped |
1/4 cup butter, softened |
1/4 teaspoon garlic powder |
salt and pepper |
Directions:
1. Mix all ingredients together In a large mixing bowl until well-blended.
2. Heat the dip in a medium crock-pot and serve warm with corn chips.
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