Mississippi Caviar

Dip mixed up in a large white serving bowl with corn chips on the side.

Classic dip made with black-eyed peas, corn, bell peppers, onions, Rotel tomatoes, and zesty Italian dressing. Served with corn chips, crackers, or more veggies.

Course Appetizer, dip

Cuisine American

Prep Time 20

Chill Time 2

Total Time 2 20

Servings

Calories 88kcal

Author Anne Clark

Equipment

Ingredients

2 15.5 cans of black-eyed peas, drained
2 11 oz cans of white shoe peg corn, drained
10 oz can of Rotel tomatoes
1 cup diced red onion ¼” dices
1 cup diced green bell pepper ¼” dices
1 cup diced red bell pepper ¼” dices
1 cup diced yellow bell pepper ¼” dices
16 oz bottle of Kraft Zesty Italian Salad Dressing

Instructions

In a large bowl, combine all the ingredients.
Chill at least 2 hours (or overnight).
Drain before serving. Transfer to a nice dip bowl, if desired.
Serve with tortilla chips, pita chips, Rtiz crackers, and/or Fritos scoops.

Notes

Serve with:

Corn or tortilla chips. Pita chips are great, too.
Scoopable vegetables like celery sticks, large chunks of bell peppers, cucumber or carrots slices.
A variety of crackers such as Ritz, saltine, or Wheat Thins.
Crunchy bread slices like crostini.

Storing Leftovers - keep it covered in the fridge for 2-3 days. The veggies might get a little soft, but it will still taste very good.

Nutrition