Kim's Black-Eyed Pea Dip

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!

• Ready In: 40 mins
• Yields: 6 cups

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.