Black-Eyed Pea And Cheese Dip - cooking recipe

Ingredients

2 (15.8 oz. each) cans drained black-eyed peas (Trappey's brand suggested)
1 stick margarine
1 (6 oz.) tube garlic cheese roll (Kraft brand suggested)
1 (6 oz.) tube jalapeno cheese roll (Kraft brand suggested)
2 cloves garlic, minced finely
1 medium onion, diced
2 tsp. jalapeno pepper, minced

Preparation

Drain peas; reserve liquid.
Gently mash peas.
In top of a double boiler, set over 3 to 4-inches of simmering water, melt margarine and cheeses.
Stir remaining ingredients into cheese mixture.
Thin as desired with reserved liquid.
Serve warm with corn chips.