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South Georgia "Caviar"

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"In the South we laughingly call this redneck caviar, because a lot of poor folks couldn't afford caviar spread to set out with their crackers and we just thought black-eyed peas would make a perfectly good substitute. And do you know what? I think they're even better! For one thing, fish eggs taste pretty awful on tortilla chips. But this mix of beans, spicy Ro-Tel tomatoes (a Southern staple that I am seeing more and more in supermarkets across the country), and Italian dressing makes for a dip that is classy in its own special way."

List of Ingredients

â—¦ 2 cans (15 ounces each) black-eyed peas, rinsed and drained
â—¦ 1 can (15 ounces) corn kernels, drained
â—¦ 1 can (14 ½ ounces) spicy diced tomatoes, such as Ro-Tel
â—¦ 2 cups chopped red bell pepper
â—¦ ½ cup chopped jalapeño pepper
â—¦ ½ cup chopped yellow onion
â—¦ 1 bottle (8 ounces) Italian dressing
â—¦ 1 jar (4 ounces) chopped pimientos, drained
â—¦ Tortilla chips or crackers, for dipping


Recipe

In a large serving bowl, mix together the black-eyed peas, corn, tomatoes, bell pepper, jalapeño pepper, onion, Italian dressing, and pimientos. Cover and refrigerate for at least 4 hours or overnight to let the flavors come out.

Serve with tortilla chips or crackers for dipping.


Serves 12 to 15