"Get this all-star, easy-to-follow Kim's Black-Eyed Pea Dip recipe from Trisha Yearwood..."
INGREDIENTS
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Three 15-ounce cans black-eyed peas, rinsed
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10 ounces sharp Cheddar, grated
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1/2 cup finely chopped canned pickled jalapenos, juices reserved
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1/2 stick (4 tablespoons) unsalted butter, softened
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1/4 teaspoon garlic powder
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1 medium sweet onion, finely chopped
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Salt and freshly ground pepper
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Corn chips, for serving