Festive Dip Recipe

Festive Dip RecipePhoto by: Taste of Home Festive Dip Recipe Rating 4

This colorful dish is great for all parties and festivities. My daughter loves helping to prepare it! —Donna Kollar, Austintown, Ohio

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Festive Dip Recipe
  • Prep/Total Time: 10 min.
  • Yield: 8 Servings
10 10

Ingredients

  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 medium sweet red pepper, finely chopped
  • 1 medium green pepper, finely chopped
  • 1/3 cup finely chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 cup Italian salad dressing
  • Corn chips

Directions

  • In a large bowl, combine the first five ingredients. Drizzle with salad dressing; toss to coat. Serve with corn chips. Yield: 4 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/2 cup (calculated without chips) equals 104 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 363 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Festive Dip in Simple & Delicious January/February 2010, p28

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Festive Dip (11)

Festive Dip Recipe

Festive Dip

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Did you modify it? Would you make it again? Rate it today! >


Reviewed on Jun. 07, 2011 by HAPPYX3

This was just OK. Needs to be perked up.


Reviewed on Jun. 06, 2011 by kate4814

Very good reipce and healthy! I left out the hot pepper and was tasty. Would be good with cucumbers, tomatoes, etc. Will make again. A pretty presentation dish. Nice for a Christmas dish, red and green peppers colors.


Reviewed on Jun. 05, 2011 by mjburns16

The first time I made this was for a church function. Everyone loved it and wanted the recipe. I will definately be making it again. I added celery. You can make this with so many different variations.


Reviewed on Jun. 04, 2011 by gonecookin

Enjoyed this dip very much. The only tweeking I did was added a can of golden hominy and a dash of cumin. Cilantro would be good in it too.


Reviewed on Jun. 03, 2011 by sbmoore54

This is almost like a recipe that I have done many times called "Redneck Caviar". In place of the black-eyed peas, I use black beans and also add a can of Rotel with Cilantro.


Reviewed on Jun. 03, 2011 by Teresa1958

I have been making this recipe for several years but I add white hominy and call it "Texas Caviar"


Reviewed on Jun. 03, 2011 by shelleymthom

This was extremely easy to put together and so light tasting as you eat it. I will for sure make it again.


Reviewed on Jun. 03, 2011 by shelleymthom

This was extremely easy to put together and so light tasting as you eat it. I will for sure make it again.


Reviewed on Sep. 16, 2010 by devilgrrl

Very light & refreshing. My 2 year old loves this! Will make again!


Reviewed on Jun. 24, 2010 by lafaune

This is so good, no cooking and makes a great salad or side dish for the summer

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