1 1/4 c. dried black-eyed peas
2 garlic cloves, sliced
1 (3 oz.) pkg. cream cheese, room temperature
1 tsp. cayenne pepper
1 tsp. chili powder
1 1/2 c. shredded Cheddar cheese (about 6 oz.)
1 bunch green onions (sliced thin)
Tortilla chips
Can use can peas

Place peas in heavy saucepan. Add water to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas 2 inches. Salt water. Add 1 garlic clove. Boil until peas are very tender (add more water if needed). Cook about 1 hour.

Transfer peas to processor. Process until smooth. Add remaining garlic clove, next 3 ingredients. Process until smooth. Season to taste with salt and pepper. Transfer to 8 inch pie plate or quiche dish. Preheat oven to 400 degrees. Top dip with Cheddar. Bake until dip is heated through and cheese bubbles about 20 minutes. Sprinkle dip with green onions. Serve with tortilla chips.