"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Jalapeno Black-Eyed Pea Dip Recipe

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

Marsha Foltermann
Added: Saturday, April 4, 2009


2 (15 ounce) cans black-eyed peas, rinsed and drained
1 (15 ounce) can black-eye peas with jalapeno peppers, rinsed and drained
2 medium tomatoes, chopped
1 cup Italian dressing
3/4 cup chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
1/4 to 3/4 chopped jalapeno pepper
1 (2 ounce) jar diced pimento, drained
1-1/2 teaspoons minced garlic
1/2 teaspoon cumin
1/2 black pepper

Combine all ingredients in a large bowl, stirring well. Cover and chill at least 2 hours. Serve with large corn chips or tortilla chips.




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