Chili and Black-eyed pea Dip
Yield - about 5 ½ cups.
1 16 ounce can black eyed peas, drained
1 16 ounce loaf processed cheese spread - cubed
1 10 &1/2 ounce can chili without beans
1 4 ounce can chopped green chiles, undrained
1 Large onion chopped
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp garlic powder
½ tsp hot sauce
Position knife blade in food processor bowl, add peas, cheese and remaining ingredients; spoon into a lightly greased 8 inch square baking dish. Bake uncovered, at 350 for 40 to 45 minutes. Serve hot with tortilla chips.
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© 1997 Joan Gieson Ministries of Love - All Rights Reserved
Ministries of Love.Inc.
St.Louis Mo. 63145