Hot and Spicy Cheesy Black-Eyed Pea Dip

Ingredients

• 1 3/4 cups dried black-eyed peas
• 2-5 jalapeno peppers, seeded and chopped, to taste
• 1/3 cup chopped onion
• 2 garlic cloves, minced
• 4 ounces butter
• 2 cups shredded cheddar cheese
• 1 (4 ounce) can chopped mild green chilies
• 1 tablespoon lime juice (not sweetened)
• 1/4 cup sour cream
• 1 slice well-cooked bacon, crumbled
• 1/4 cup chopped green onion
• Tabasco sauce, to taste

Directions

1. 1

   Soak and rinse the peas then cook according to package directions (or use three 15-ounce cans of black-eyed peas); drain and set aside.

2. 2

   Whir together the jalapeño peppers, onion, and garlic in a food processor until smooth; set aside.

3. 3

   Over high heat in a double boiler over boiling water, combine the butter and cheese and stir together until the cheese is melted.

4. 4

   Lower heat to medium and add the green chilies, cooked peas, pepper mixture, and remaining ingredients and cook for another 5 minutes.

5. 5

   Pour into serving dish and serve immediately, hot, with tortilla chips.

6. 6

   Some folks add about a 1/2 cup of cooked corn to the dip, as well, but I prefer it without.

7. 7

   If you're diabetic and avoiding carbohydrates, you can substitute black soybeans for the peas and it'll taste pretty much the same but will be much lower in carbs (and higher in fiber).