Black-eyed Pea Dip
(excellent for New Years!)

2 cans Black-eyed peas w/jalapenos, drained
1 medium Onion, chopped
8 oz Green Chilies, chopped
2 1/2 Jalapeno peppers, chopped & seeded
1 TbspJalapeno Juice  
2 Sticks Butter
1 lb Velveeta Cheese (Old English was the original recipe but hard to find.)
   
   
Combine peas, onion, chilies, jalapeno peppers and jalapeno juice together. Set aside.

Melt butter and cheese together until very smooth (the cheese and butter will separate while melting, work with it until very smooth and creamy and thick). Add to black-eyed pea mixture and chill overnight.

Serve warm.