This recipe for Texas Dip, by Denise, is from The Slane Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans black-eyed peas drained and rinsed 1 chopped green pepper 1 can shoe peg corn 12-diced green onions 1 can Rotel tomatoes and green chilies 1 8 oz bottle Paul Newmanís olive oil and vinegar dressing 1 can diced tomatoes
Mix all ingredients chill serve with Frito scoops. You can also add 2-4 Tbsps chopped cilantro before serving.
Not sure of the real name for this recipe it's from my sister in Dallas hence the name.
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