2 (3 oz.) pkg. cream cheese, softened
2 (16 oz.) cans black-eyed peas, drained
1 med. onion, quartered
1-2 cloves garlic
1/2 c. med. picante sauce
3 tbsp. Worcestershire sauce
1 tsp. hot sauce
2 env. unflavored gelatin
6 tbsp. cold water
1/4 c. fresh minced parsley
Red, yellow & green pepper pieces
Process first 7 ingredients in food processor. Process 1 minute until smooth. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add gelatin mixture to pea mixture; process 30 seconds. Spoon into an oiled 9 inch round cakepan; cover and chill until firm. Unmold and sprinkle with parsley. Serve with pepper pieces. Yield about 4 cups.
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