Thursday, October 8, 2009

Oklahoma Caviar



Who doesn't love chips and dip? Rhett will eat this by the spoonfuls. . .literally! He doesn't even need chips. He just spoons it up and takes a bite! I don't mind, though, because it's full of fresh vegetables. It tastes better the longer it sets, so make up a big bowl and have a fresh snack for several days.

Ingredients:

2 (16 oz) cans black-eyed peas (drained)
2 medium tomatoes (diced)
2 (16 oz) cans hominy (1 can each of yellow & white, drained)
2 garlic cloves (diced)
1 1/4 c onions (diced)
1 medium green bell pepper (diced) *I used banana peppers from our garden instead.
1 (16 oz) bottle Italian dressing
2 medium jalapeno peppers (diced)
1 teaspoon sugar
1 tablespoon parsley flakes

Directions:
Mix all ingredients thoroughly, stir in the salad dressing. Chill for several hours (overnight is best). Drain if needed (I like mine on the juicy side, but it's a personal preference). Serve with tortilla chips


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