Black-eyed pea dip
2 c black-eyed peas (fresh cooked or canned)
1 small onion, chopped
1 T. olive oil
1 can Ro-Tel tomatoes (tomatoes and chilies)
1/2 c. sharp cheddar cheese, grated
Salt and pepper, to taste
Mash peas with a potato masher to break the skins. Saute the onion in the olive oil (about 5 minutes on medium heat). Reduce heat to low, then add the peas, tomatoes and cheese to the sauteed onion. Stir until cheese is melted and dip is heated through. Season with salt and pepper.