Categories: Appetizers, Dip, Slow Cooker

Ingredients

• 1 lb old english sharp cheddar cheese (3 jars)
• 1/2 lb butter or 1/2 lb margarine
• 4 cups cooked black-eyed peas
• 3 jalapenos (chopped or sliced)
• 1 tablespoon jalapeno juice
• 1/2 medium onion, chopped
• 1 (4 ounce) can chopped green chilies

Directions

1. Melt together the cheese and margarine.

2. Combine the remaining ingredients; stir cheese mixture into black-eyed pea mixture. Heat in crockpot and serve with tortilla chips.

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