3 15-oz cans black eyed peas, rinsed and drained
1/2 cup bottled, Italian-style salad dressing
1/2 cup green bell pepper, finely chopped
1/2 cup white onion, finely chopped
1 to 3 jalapeno peppers (preference), seeded and finely chopped
1 to 3 cloves garlic (preference), finely chopped
Salt and freshly-ground pepper to taste
Combine all the ingredients in a bowl and refrigerate covered for at least 2 hours, or at most for 2 days. Serve at room temperature with tortilla chips for dipping.
Yield roughly 5 cups.