Some people only eat black-eyed peas on New Year’s Day. Not me. I like to be lucky all year long.
½ cup butter
½ cup finely chopped onion
2 teaspoons minced garlic
2 jalapeño peppers, seeded and finely chopped
1 pound processed cheese spread, cubed
1 (10-ounce) can chopped tomatoes and green chilies, drained
2 (15.8-ounce) cans black-eyed peas, drained
Tortilla chips for dipping
Melt the butter in a 2-quart saucepan over medium heat. Sauté the onion, garlic, and jalapeños, stirring constantly for 2 minutes. Reduce the heat to low and add the cubed cheese, stirring until melted. Add the tomatoes and green chilies and black-eyed peas. Continue to stir until the mixture is heated thoroughly. Serve hot with tortilla chips.
Makes 12 to 14 servings.