Black-Eyed Pea Dip
From Patricia Mitchell's article on black-eyed pea recipes.
Combine the peas, sautéed onion, tomatoes and cheese. Over low heat, stir until cheese is melted and dip is heated through. Season with salt and pepper, if desired. Makes about 2-1/2 cups.
Note: You may substitute 2 small, peeled fresh tomatoes and a minced serrano or jalapeño pepper (seeds, stems and ribs removed) for the Ro-Tel tomatoes, if desired.
See also John Raven's article about black-eyed peas recipes
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