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2 cups cooked green split peas
2 tablespoons chopped onion
2 tablespoons lime juice
2 teaspoons minced garlic
1 tomato chopped and seeded
1 can chopped green chilies -- (4 oz) drained
1/2 cup picante sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 cup fat free mayo or miracle whip
Cook peas as per package directions; drain; chill in refrigerator. Place all ingredients in blender. Blend until smooth.
You may want to add a little more picante if more heat desired.
You may also add another tomato, chopped, after blended, if you desire chunks of tomato in your dip.
Makes eight 1/4-cup servings.
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