Saturday, October 24, 2009

Tennessee Caviar

Jonathan came home from work a few weeks ago and handed me the recipe to this dip called Tennessee Caviar. Someone at his office brought some in for the group, and it was so yummy and he loved it so much, that he actually SOUGHT OUT THE RECIPE and BROUGHT IT HOME to me. My first thought was, "Man, this must be some REALLY good dip!"

Tennessee Caviar is a great dip to bring to tailgating, Care Group, picnics, or cookouts! I made it last night for Care Group, and it seemed to be a big hit. Warning, this dip makes a TON, so you want to be sure to have a large group to feed. I don't believe you can half the recipe, but hey, I guess it would be worth a shot!

Tennessee Caviar


2 (15oz) cans of black-eyed peas
1 (15oz) can of black beans
1 (13oz) can yellow niblet corn
1 (13oz) can white shoe peg corn
2 cans of Rotel tomatoes
1 can of chopped black olives
1 green bell pepper, finely chopped
1 bunch of green onions, thinly slice, include whites and greens
1 (16oz) bottle of Zesty Italian salad dressing

Drain all vegetables very well. In a bowl, combine chopped onions and pepper and all vegetables. Pour Zesty Italian dressing over all of the vegetables and marinate over night. Serve with Fritos.

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