2 pkg. cream cheese, softened (3 oz.)
2 cans black eyed peas, drained (16 oz.)
1 med. onion, quartered
2 cloves garlic, sliced
1/2 c. mild picante sauce
3 tbsp. Worcestershire sauce
1 tsp. hot sauce
2 env. unflavored gelatin
2 tbsp. cold water
1/4 c. fresh parsley, minced

Put cream cheese, peas, onion, garlic, picante sauce, hot sauce and Worcestershire sauce in food processor with knife blade. Process until smooth. Sprinkle gelatin over cold water in small saucepan; let stand one minute. Cook over low heat stirring until dissolved. Add gelatin mixture to pea mixture. Spin again until well blended. Spoon into 9 inch round cake pan. Cover and chill until firm. Unmold and sprinkle with parsley. Serve as cold vegetable.