Hot & Spicy Southern Black Eyed Pea Dip

A native of Cleveland Ohio and I love to cook and entertain. As a full time RVer, I have limited kitchen space, but that doesn’t stop me from cooking up a storm! Recently worked as Activities Director for an RV resort on Florida where I was able to serve up some of my favorite recipes to our residents and guests.

2 (15 oz) cans drained black eyed peas

1 (15 oz) can drained whole kernel corn

1 (10 oz) can chopped spicy canned tomatoes

1 cup chopped red bell pepper

1 cup chopped green bell pepper

2 to 3 tablespoons chopped fresh jalapeño peppers

¼ cup chopped yellow onion

1 (4 oz) jar chopped and drained pimentos

½ cup red wine vinegar

1 tablespoon balsamic vinegar

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon dijon mustard

¼ teaspoon sugar

½ cup olive oil

½ cup vegetable oil

subheading: for serving corn chips:

pinch dried oregano

Note: Ingredients may have been altered from the original.

Directions at pauladeen.com

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