Corn-and-Field Pea Dip

1 Review
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Yield
Makes 8 cups
August 2001
RECIPE BY Southern Living

Ingredients

  • 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

How to Make It

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

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Ratings & Reviews

rthrbout's Review

rthrbout
February 10, 2013
Fantastic alternative to traditional salsa. This a great recipe and I find it tastes best after 2 days (recipe recommends letting sit for 8 hours). Cans of field peas and shoepeg are tricky to find in my area, but it's definitely worth the effort. This recipe has been a stand-by in my office and now in my social circle. De-lish!
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