Black-eyed Pea Dip

1 med. onion (chopped)
1/2 c. sour cream
1 pkg. Orig. Ranch Dressing Mix
6 oz. jar artichoke hearts, drained and chopped
1 1/2 c. canned black-eyed peas, rinsed, drained & slightly mashed
2-3 Tbsp. butter
1/2 c. mayonnaise
2 Tbsp. grated parmesan
1/4 c. chopped pecans
4 oz. grated mozzarella

Saute onions in butter; set aside.
In large bowl, combine mayo, sour cream and dressing mix.
Add parmesan, artichokes, peas and pecans.
Pour into buttered baking dish.
Bake at 325 degrees for 15-20 minutes. Top with mozzarella and return to oven till melted. Serve warm with Frito's or crackers.