Black-Eyed Pea Dip Recipe : Paula Deen : Recipes : Food Network

Ingredients

  • 2 (15-ounce) cans black-eyed peas, drained
  • 1 (15-ounce) can whole kernel corn, drained
  • 1 (10-ounce) can spicy canned tomatoes, chopped
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 2 to 3 tablespoons chopped fresh jalapeno pepper
  • ¼ cup chopped yellow onion
  • + 11 more ingredients
    • 1 (4-ounce) jar chopped pimentos, drained
    • Corn chips, for serving
    • ½ cup red wine vinegar
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon Dijon mustard
    • ¼ teaspoon sugar
    • Pinch dried oregano
    • ½ cup olive oil
    • ½ cup vegetable oil

In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green, and jalapeno peppers, onion, and pimentos. In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano, and olive and vegetable oils. Shake until the ingredients ...

View full recipe at SpringPad

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