Chili and Black-eyed pea Dip

Yield - about 5 ½ cups.

1 16 ounce can black eyed peas, drained

1 16 ounce loaf processed cheese spread - cubed

1 10 &1/2 ounce can chili without beans

1 4 ounce can chopped green chiles, undrained

1 Large onion chopped

1 tsp ground cumin

1 tsp dried oregano

1/4 tsp garlic powder

½ tsp hot sauce

Position knife blade in food processor bowl, add peas, cheese and remaining ingredients; spoon into a lightly greased 8 inch square baking dish. Bake uncovered, at 350 for 40 to 45 minutes. Serve hot with tortilla chips.

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