Black-Eyed Pea Dip

1 tablespoon bacon fat or canola oil
1/2 cup yellow onion, minced
1 tablespoon garlic, minced
2 teaspoons Creole seasoning
1/2 teaspoon salt
1 10-ounce can Ro-tel tomatoes with chilies
2 cups black-eyed peas, cooked
1/2 cup pepperjack cheese, grated
1/2 cup Velveeta cheese, cubed
1/2 cup roasted red bell pepper, small dice
1/4 cup green onion, minced

In a small sauté pan, heat the bacon fat over medium-high heat. Cook onions for three to four minutes. Add in the garlic, salt, Creole seasoning, Ro-tel tomatoes and black-eyed peas. Simmer for five minutes. Cool slightly. Puree the pea mixture in a blender.

Combine the puréed mixture with the cheese and heat over a double-boiler, stirring often. When cheeses have melted, fold in the roasted bell pepper and green onion. Serve warm. Makes 1 quart.

[ via Deep South Parties by Robert St. John ]