Corn-and-Field Pea Dip

Recipe from

Southern Living


2 (15.8-ounce) cans field peas with snaps, rinsed and drained
2 (11-ounce) cans white shoepeg corn, drained
2 (10-ounce) cans diced tomato and green chiles
1 (14 1/2-ounce) can diced tomatoes
5 green onions, diced
1 (16-ounce) bottle zesty Italian dressing
2 garlic cloves, minced
1 tablespoon finely chopped fresh parsley


Stir together all ingredients. Cover and chill 8 hours. Drain before serving. Serve with corn chips.


August 2001
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