Wednesday, February 6, 2013

Dixie Caviar - Heart and Soul Cookbook

4 cups frozen or canned black-eyed peas
1 16oz can white hominy, drained (optional)
2 medium tomatoes, chopped
1 cup Italian dressing
1 cup chopped green pepper
1/2 cup chopped onion
4 green onions, sliced
1-2 jalapeno peppers, seeded and chopped
1-2 cloves garlic, minced
1/4 dairy sour cream or plain yogurt
Snipped fresh cilantro or parsley
Tortilla chips or crackers

If using frozen peas, cook according to package directions; drain. If using canned peas, rinse and drain. In a large bowl, combine drained peas, hominy, tomatoes, salad dressing, green pepper, onion, green onions, jalapeno peppers, and garlic. Cover and chill for 1-2 days.

Drain mixture, reserving liquid. Partially chop in food processor by pulsing twice. Do not puree. Add back enough of the liquid to make a nice dipping consistency. Top with sour cream and cilantro. Serve cold with tortilla chips or crackers.

Makes 2 1/2 quarts.

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