Black Eyed Peas & Veggies Dip

Combine all dressing ingredients in medium bowl. Mix thoroughly to dissolve sugar, then set aside. Drain and rinse peas; place in large glass or aluminum bowl. Add remaining dip ingredients; toss to combine. Add dressing and mix well. Transfer to a plastic container with lid. Refrigerate, covered, for at least 2 hours (up to 24 hours)before serving. Serve with tortilla scoops or crackers.

Dips, Salsas, & Spreads

Ingredients

Number Of Servings: 25

FOR THE DRESSING:
3/4 C of The Olive Bin's Traditional 18-Year Balsamic Vinegar
1/2 C of any of The Olive Bi's Extra Virgin Olive Oils, or The Olive Bin's Tuscan Herb Olive Oil
1/4 C (or less, to taste) sugar
2 tsp salt
1 tsp black pepper
FOR THE DIP:
4 (15 oz) cans black eyed peas, drained and rinsed
1 C chopped (each) green, red, and yellow bell peppers
1 C chopped red onion
1 1/2 C cherry or grape tomatoes
1 C chopped fresh parsley or cilantro

Directions

Combine all dressing ingredients in medium bowl. Mix thoroughly to dissolve sugar, then set aside.
Drain and rinse peas; place in large glass or aluminum bowl. Add remaining dip ingredients; toss to combine. Add dressing and mix well.
Transfer to a plastic container with lid. Refrigerate, covered, for at least 2 hours (up to 24 hours) before serving.
Serve with tortilla scoops or crackers.