Tuesday, July 29, 2008

Dixie Caviar

Just a quick post today with a quick and easy (but different) type of dip! I pulled this recipe from a recent Southern Living and had a chance to try it out this weekend when we had company. This Dixie Caviar was great on tortilla chips but also made a great salad when put on top of mixed greens!

Dixie Caviar

2 (15.8-oz.) cans black-eyed peas, rinsed and drained
2 cups frozen whole kernel corn
2 medium tomatoes, finely chopped
1 medium-size green bell pepper, finely chopped
1 small sweet onion, finely chopped
4 green onions, sliced
1 to 2 jalapeƱo peppers, seeded and minced
1 to 2 garlic cloves, minced
1 cup Italian dressing
1/4 cup chopped fresh cilantro
1/2 cup sour cream
Tortilla chips

1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 24 hours; drain.
2. Spoon mixture into a serving bowl. Stir in cilantro, and top with sour cream. Serve with tortilla chips.

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