"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Corn-and-Field Pea Dip Recipe

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This recipe for Corn-and-Field Pea Dip, by , is from The Ashcroft Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Thomas Ashcroft
Added: Friday, June 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 15.8 oz cans field peas with snaps, rinse and drain
2 11 oz cans white shoepeg corn, drained
2 10 oz cans diced tomatoes abd green chilies
1 14.5 oz can diced tomatoes
1 16 oz bottle zesty Italian dressing
2 cloves garlic, minced
1 tablespoon parsley, chopped fresh

Directions:
Directions:
1. Stir together all ingredients. Cover and chill 8 hours. Drain before serving. Serve with corn chips.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Prep time-10 Minutes, Chill 8 hours
Personal Notes:
Personal Notes:
People will ask for this dip recipe. I found this recipe at a Master Gardner class.

 

 

 

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