Monday, November 18, 2013

Oklahoma Caviar

I'm pretty sure every state, or at least every "Southern" state has their version of a black-eyed pea dip they call "caviar."  You may have heard of "Texas Caviar."  Well I'm an Oklahoma Girl through and through and we DO NOT eat Texas Caviar 'round here.  We eat Oklahoma Caviar.  I love this version because it has lots of jalapenos, but not too much kick.  It's ideal for tailgating and perfect for New Year's celebrations if you happen to follow the Southern tradition of eating black-eyed peas for good luck on New Year's Day.  We like to serve it like a dip with tortilla chips, but it makes a great side dish to any entrée, especially with a big piece of cornbread.  Enjoy.  Just don't call it Texas Caviar, because thems fightin' words!
OKLAHOMA Caviar...
Because around here no one eats fish eggs...

Oklahoma Caviar

2 (15 ounce) cans black-eyed peas, drained
1 (16 ounce) package frozen corn, thawed
1 (10 ounce) can Ro*Tel tomatoes
2 cups diced green bell peppers
1 cup finely diced fresh jalapeno peppers
1/2 cup chopped red onion
1 (8 ounce) bottle Italian salad dressing
1 (4 ounce) jar diced pimento peppers, drained

In a large bowl, combine all ingredients, stirring gently to combine.  Refrigerate overnight, to allow flavors to blend.  Serve as a side salad or with tortilla chips for dipping.

Prep Time:  Approximately 20 minutes     Cook Time:  0 needs to chill

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