Cheesy Black-Eyed Pea Dip

Cheesy Black-Eyed Pea Dip
4 ounces vegan butter
1/2 cup chopped onion
1/2 clove garlic, finely minced
12 ounces shredded vegan Cheddar cheese
2 15 ounces cans black-eyed peas, drained and rinsed
1 jalapeno pepper, seeds removed, finely chopped
1 4 ounce can chopped green chilies
salt and pepper, to taste

In a medium saucepan over medium-low heat, melt the butter. Add the chopped onion and sauté until golden in color; add garlic and cook for 30 seconds longer. Turn heat to low and add cheese, stirring until melted. Add the black-eyed peas, chopped jalapeno and green chiles. Cook for 5 minutes, stirring constantly. Taste and add salt and pepper to taste. Serve hot.

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Egg Nog Punch

Egg Nog Punch
2 quart chilled vegan eggnog
2 pint vegan vanilla ice cream
1 liter Cream Soda/7-up/Sprite
1 pinch nutmeg
1 pinch cinnamon

Place the ice cream in the bottom of an extra large punch bowl. Add half of the eggnog. Stir and mash until the ice cream is melted and combined. Add the remaining eggnog and stir. Gently pour in the cream soda and mix. Serve in glasses/mugs; sprinkle with dashes of nutmeg and cinnamon.

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