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
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.