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.


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

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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