BLACK-EYED PEA DIP

I have had this recipe for probably 20 years at least.  For many years I made this dip for New Year's Eve, and it was always well received.  I decided to make it for Kim's birthday celebration this year and the ladies all loved it.  It's cheesy and full of flavor.  Served warm with tortilla chips it is similar to bean dip.  Since it was a celebration I decorated the top with slivers of jalapeño and a grape tomato.

4 c. canned black-eyed peas, drained

6 slices bacon

2 or more jalapenos, diced

2 TB pickled jalapeno juice

6 fresh green chiles, diced without seeds

1 medium onion, diced

Garlic to taste
Chili powder to taste
½ stick butter, melted
1 lb. Old English cheese, grated

With mixer mash black-eyed peas. Cook bacon in skillet; take out and crumble. Leave about 2 TB of the bacon grease in the skillet and discard the rest. Saute the onion, green chiles, jalapeno, and garlic in the grease until soft. Add the peas, chili powder, jalapeno juice, and butter and stir well. Turn off the heat and stir in the crumbled bacon and cheese, reserving enough cheese to sprinkle across the top of the casserole. Pour the mixture into a 7X12 greased casserole dish. Top with cheese and jalapeno slices. Bake in a 350 degree oven until the cheese is melted.

Serve with tortilla chips.