Corn-and-Field Pea Dip

Name: Corn-and-Field Pea Dip
Yield: Makes 8 cups
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

1 Review

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Yield

Makes 8 cups

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.

Ratings & Reviews

rthrbout's Review

2013-02-10T08:47:04-05:00 rthrbout

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!

Corn-and-Field Pea Dip

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