| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Texas Caviar Dip

2 (14 1/2-ounce each) cans black-eyed peas, drained

1 (15 1/2-ounce) can white hominy, drained

2 medium tomatoes, chopped

4 green onions, chopped

2 garlic cloves, finely minced

1 medium bell pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped (use gloves)

1/2 cup chopped onion

1/2 cup fresh parsley, chopped

1 (8-ounce) bottle commercial Italian salad dressing

1. Combine all ingredients except Italian dressing; mix well. Pour salad dressing over mixture; cover and marinate at least 2 hours in refrigerator.
2. Drain and serve with corn or tortilla chips.

Makes 7 cups.