"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

Black-Eyed Pea Dip Recipe

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This recipe for Black-Eyed Pea Dip, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Massengale
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 150z. cans black-eyed peas drained 1 15oz. can whole kernel corn drained 110oz. canned spicy tomatoes, chopped 1c. chopped red bell pepper 1c. chopped green bell pepper 1/4 c. chopped jalapeno pepper 1 4oz. jar pimentos drained 1/2 c. chopped yellow onion Dressing: 1/2c. red wine vinegar 1T. balsalmic vinegar 1tsp. salt 1/2tsp. pepper 1T. Dijon mustard 1/4 tsp. sugar Pinch of oregano 1/2 c. olive oil 1/2 c. vegetable oil

Directions:
Directions:
In a large bowl, combine the black-eyed peas, corn, red, green, and jalapeno peppers, onion,and pimentos. In a container with a tight fitting lid combine the wine and balsalmic vinegars, salt, pepper, mustard,sugar,oregano,and the olive and vegetable oils. Shake until the ingredients are blended. Add the dressing to the pea mixture and sir thoroughly, Cover and refrigerate until serving time. Stir well. Serve with corn chips

Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
I like to serve on New Year's as dip or as side dish to dinner.

 

 

 

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