In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Mexican Black-Eyed Pea Dip
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- #33883
This dip features a mix of black-eyed peas, corn, and diced tomatoes with chopped red bell pepper, onions, and spicy jalapenos.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 can (15 ounce size) black-eyed peas, drained
1 can (15 ounce size) whole kernel corn, crained
1 can (10 ounce size) diced tomatoes and green chiles, drained
1 cup finely chopped red bell pepper
1/2 cup finely chopped onions
1 jar (4 ounce size) diced pimientos, drained
1 bottle (8 ounce size) zesty Italian salad dressing
1/2 cup finely chopped jalapeno peppers (or to taste)
directions
Combine the black-eyed peas, corn, tomatoes, bell pepper, onions, pimientos, salad dressing, and jalapenos in a bowl. Mix gently. Cover the bowl and chill for 8 hours.
Drain off any excess liquid from the black-eyed pea dip. Serve with corn chips, tortilla chips, or other dippers as desired.
nutrition data
183 calories, 12 grams fat, 18 grams carbohydrates, 4 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
July 14, 2013
I let this sit overnight so it marinates but then I drain it mostly before serving (give it a good stir the drain so it's still moist but not drippy).