3 or 4 Roma tomatoes, seeded and diced small
½ green bell pepper, seeded and diced small (may substitute/add red, orange, or yellow)
scallions (green onions, Vidalia, or sweet onion)
finely chopped green portion
15.5 oz. can blackeyed peas, drained and rinsed
7 oz. can Shoepeg corn drained
1/2-1 c. Feta cheese, crumbled (may substitute Gorgonzola, cheddar, or other)
1/4-1/2 c. Italian dressing
sliced black olives
chopped green chilies
Jalapeño pepper, ribbed and seeded
avocado, chopped small (toss w/ lemon or lime juice to prevent browning)
All veggies should be chopped about the size of the peas or smaller.
Add cheese and dressing (and avocado, if using) only when ready to serve.
Make sure to use only Roma tomatoes, as others will get mushy. Use Shoepeg corn, as other corn may be too sweet or mushy.
The Italian dressing already has garlic in it, so if you are not a big fan of garlic, don’t add garlic.
Use dressing to taste, but veggies shouldn’t be swimming in the dressing.
Best chips to serve with dip – Tostitos “scoops” – they are bite size little cups.
Enjoy!! (30 bite size little cups.)
For large gatherings (30+ people) may want to double recipe.