Black-eyed Pea Dip


• 2 cans (14-ounce) Can Black-eyed Peas drained

• ½ whole red onion Chopped Fine

• 1/4 cup Sour Cream

• 8 slices Jarred Jalapenos or 4-oz can chopped green chiles

• 1 cup Grated Sharp Cheddar Cheese

• 3 Tablespoons Salsa

Juice of 1 lemon

• Hot Sauce to taste

• Salt And Black Pepper To Taste

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash leaving some whole.

Add all other ingredients stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

This is also good served without baking,

*Note: if you have them available you can use the canned black-eyed peas and jalapenos (they're canned together.) If you do this, you can omit the extra jalapenos.