I love Paula Deen's South Georgia Caviar during the summer. It is a nice cold dip that lasts in the fridge up to two weeks! It makes a large batch too. This is slightly different from her recipe. The following is how I made it with what I had on hand:
2 cans black eyed peas (drained & rinsed)
1 can corn (drained)
1 can rotel
1 large green bell pepper
1/2 cup chopped onion
8 oz Italian dressing
Serve with tortilla chips. Yum!
The original recipe came from this cookbook:
(sorry I can't rotate the pic on my phone)
Happy Labor Day weekend!
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