Black Eyed Pea Dip

Celebrating the new year with black eyed peas were a tradition in my house growing up. They are supposed to bring luck in the new year, and even though I don't mind plain black eyed peas, this recipe goes so well with football watching, it makes it a cinch to get your yearly dose of prosperity (and then some) on New Year's day. Now, if they just made a beer from collard greens, we'd be all set, right?!

• 4 15oz cans black eyed peas, drained (I use Trappy's with or without jalapenos depending on how spicy I want to make it
• 2 4oz cans green chilies, drained
• 1 medium onion diced
• 7 oz can pickled jalapenos, drained and diced (optional)
• 1/2 lb butter or margarine
• 1 lb Kraft deluxe American cheese, cubed (with the Velveeta, but in a blue box)

Combine peas, chilies, onion and jalapenos (if using) in a large bowl and stir to combine. Melt butter over low heat in crock pot or stock pot. When butter is melted, add cheese. Stir frequently until cheese is melted (butter and cheese will still be separated). Add bean mixture to cheese and butter and stir to combine. Continue heating on low until heated through. Serve with tortilla chips or Fritos.

I was first tried this dip on a visit to my dad's cousin about five years ago and fell in love - it's so much yummier than Texas caviar! I have made it every New Year's day since, and even though the recipe is so simple, I usually forget it and end up having to call Karen from the grocery store, so I figured I should jot it down for next year while it's still fresh in my mind!