Thursday, December 31, 2015

South Georgia Caviar

South Georgia Caviar
“Eat your black-eyed peas!”  That refrain from my dad still rings in my ears.  I’d choke down a few every New Year’s Day that I lived under his roof.  Then my friend, Katie, brought this Paula Dean appetizer and all of a sudden, I like black-eyed peas!  There’s a Georgia version and a Texas version – battle of the southern states based on dressing and white or red onion, from what I can tell.

Happy New Year to you and yours!!
(look Miss Ginger, no more monkey bread!)

  1. 2 15 oz. cans of black-eyed peas, rinsed and drained
  2. 1 15 oz. can of corn, rinsed and drained
  3. 1 10 oz. Ro-Tel
  4. 2 cups chopped red pepper (about 2 peppers)
  5. 1/2 cup chopped fresh jalapeno pepper
  6. 1/2 cup chopped white onion
  7. 1 8 oz. bottle Italian dressing
  8. 1 4 oz. jar chopped pimento, drained (I opted out)

Combine all in large bowl and stir gently to combine.  Refrigerate mixture overnight (mine was only about 4 hours).  Serve with corn chips, Fritos Scoops work best.

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