Hot Black Eyed Pea Dip

Preheat oven to 350℉
In a large non-stick skillet or cast iron skillet, add oil and heat the skillet over medium-high heat. Add diced onion and saute for 1 to 2 minutes, until fragrant. Add in diced jalapenos and cumin, then saute another minute.
1 tablespoon avocado oil, ¼ cup diced onion, 1 - 2 tablespoons pickled jalapenos, ¼ teaspoon cumin
To the skillet add Rotel, cream cheese, and Velveeta, stirring until melted.
1 can Rotel, 4 ounces cream cheese, 6 ounces Velveeta
Add the black-eye peas to the skillet and stir until combined. Taste and add salt & pepper or additional cumin if desired (this will really depend on the original seasoning of your peas)
2 cups leftover black eyed peas or 1 can seasoned black eyed peas, Salt & Pepper to taste
Pour into a small 9 X 9 casserole dish, unless you used an oven safe skillet or cast iron skill.
Top with shredded cheese, and bake uncovered for 20 - 25 minutes or until the cheese is bubbly and golden brown.
2 cups monterey jack
Garnish with chopped cilantro leaves and regular sliced jalapeños or pickled jalapeños.
Cilantro and Jalapenos for garnish