"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chunky Balsamic Dip Recipe

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This recipe for Chunky Balsamic Dip, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Evans
Added: Monday, August 27, 2007


1/4 c. balsamic vinegar
1/3 c. olive oil
1 can black-eyed peas
1 can shoe peg corn
Cajun seasoning
1 tbsp. Sweet Hot mustard
3 stalks celery, chopped
1 sweet red pepper, chopped
1 small red onion, chopped
1/2 c. parsley, chopped

Whisk together balsamic vinegar and olive oil. Add Cajun seasoning, salt, and pepper to taste. Add 1 tbsp. sweet hot mustard along with the parsley.

Drain and rinse the black-eyed peas and add to mixture. Drain corn and add to mixture. Mix in chopped celery, red pepper, and red onion.

Toss it all together and serve. Serve with corn chips or tortilla chips.




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