This recipe was a total science experiment for me because I'd never eaten split peas that weren't in split pea soup. I more than quadrupled the recipe so I could freeze some for later (good thing it turned out). The split peas replace avocados in this dip which makes it much less expensive to make, and you can't tell you're eating split peas. I didn't have green onions so I used red onion, and I didn't have garlic salt so I put in fresh garlic and salt. I also didn't have rice cereal for babies (what the heck is rice baby cereal???). I found this recipe in Tastes of Idaho Cookbook, and I recommend trying it out on your family because they'll love it and won't have a clue. This is a keeper for me, and I'll actually make this one over again, and I rarely make the same thing twice. Next time I'll make it with a hot salsa though instead of medium-hot.