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 400ºF.  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. 

Black Eyed Pea Dip

4 cups of black-eyed peas, cooked & drained
3 small jalapenos (optional but good)
1 tablespoon of jalapeno juice
1/2 medium onion, chopped
One 4 ounce can of chopped green chilies
1 clove garlic, minced
1/2 pound of Old English processed cheese, grated
1/2 cup of butter
Corn chips

Combine peas, peppers and liquid, onion, green chilies and garlic in blender or mixer. Melt cheese and butter in double boiler; stir in pea mixture. Serve hot in chafing dish with large corn chips. Freezes. 

Black Eyed Pea Dip

1/2 stick margarine
1 medium onion, chopped
10 ounces of  Cheddar cheese, shredded
1 can of black eyed peas
1 can of pitted chopped black olives (sm. can)
2 chopped jalapenos
Dash of garlic salt
Pepper

Sauté onions in margarine. Add remaining ingredients. Heat well and serve warm with chips. Works great in a fondue pan.