Black-eyed Pea Dip I

Ingredients

 * 2 x 15 oz cans black-eyed peas, drained or 4 cups black-eyed peas, cooked
 * 1 x 6 oz can tomato paste
 * 1 sweet onion, medium size, peeled
 * 1 jalapeño pepper, stem removed
 * 1 tsp cilantro, dried
 * 2 tsp chili powder
 * 2 tsp cumin
 * 1 large or 2 medium size garlic cloves, peeled
 * 6 tbsp lemon juice

Directions

 * 1) Put all of the ingredients in a high-speed blender container, cover, and blend until smooth.
 * 2) If the dip is too thick for the desired use, add a little water and mix thoroughly.
 * 3) The left over black-eye pea dip can be stored in a tightly sealed container in the refrigerator for two to three days.

Suggested Uses

 * This recipe may be used as a filling for celery sticks or a dip for raw vegetable pieces. We usually make more than we need for our initial serving so that there will be some left over in the refrigerator for a snack.
 * We enjoy it on our baked potatoes; or diluted slightly with water, we add this black eye pea dip to a large tossed salad with chunks of baked Potato for a “one-bowl” meal.
 * You may find other uses for this delicious, versatile dip.