Ingredients

• 3 (15-ounce) cans black-eyed peas, rinsed and drained
• 1/2 cup finely chopped canned pickled jalapeños, juices reserved
• 10 ounces cheddar cheese, grated
• 1 medium sweet onion, finely chopped
• 1/4 cup (1/2 stick) butter, softened
• 1/4 teaspoon garlic powder

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Instructions

1. In an electric mixer or large mixing bowl, mix together the peas, jalapeños, 3 tablespoons of the reserved jalapeño juice, cheddar, onion, butter, and garlic powder until blended. Heat the dip in a medium Crock-Pot and serve it warm with corn chips.