Black Eyed Pea Dip


This is a recipe is adapted from my mom’s recipe for Texas Caviar. It’s a great healthy and different dip and everyone enjoys! I served it with tortilla chips and used it to top a salad as left overs.

1 can black eyed peas, rinsed and drained
1 can hominy, rinsed and drained
2 Roma tomatoes, chopped
2 cloves garlic, minced
1 medium bell pepper (any color, but I used red), chopped
1/2 cup yellow onion, chopped
1/2 jalapeno, chopped
1/2 cup cilantro, chopped
salt and pepper

1 T. olive oil
1 packet of Good Seasons Zesty Italian dressing
White wine vinegar (amount as directed by the Good Seasons packet)
Water (as directed)

In a medium bowl, combine all the above ingredients. Top with olive oil. In a separate bowl or the Good Seasonings dressing bottle, make the Good Seasoning Italian Dressing as directed by the packet. Add about 3 T. dressing to the veggies. I go light on the dressing based on me and my husbands preference, but the recipe calls for a lot more! Taste and add!
Refrigerate for 2 hours or overnight and serve!


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