I like finding new dips and appetizer recipes I can use for gameday weekends. There's nothing like a good dip to go with some chips on a Saturday while you watch football. Here's one I recently found in Birmingham Home & Garden magazine which is from LuLu's in Gulf Shores--it's AWESOME!
L.A. (Lower Alabama) Caviar
Dressing:
3/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup sugar
2 teaspoons salt
1 teaspoon black pepper
Caviar:
4 (15 oz) cans black-eyed peas, rinsed and drained
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red bell pepper
1 cup chopped red onion
1 1/2 cups cherry tomatoes, quartered
1 cup finely chopped fresh parsley
Putting it all Together:
1. Combine all dressing ingredients in a jar; cover tightly, and shake vigorously to dissolve sugar. Set aside.
2. Place peas in a large glass or stainless steel bowl.
3. Add all bell peppers, onions, tomatoes and parsley. Pour dressing over top and toss well. Transfer to a plastic container, cover, and refrigerate for at least 2 hours before serving.
4. Serve with tortilla chips or saltine crackers.
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3/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup sugar
2 teaspoons salt
1 teaspoon black pepper
Caviar:
4 (15 oz) cans black-eyed peas, rinsed and drained
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red bell pepper
1 cup chopped red onion
1 1/2 cups cherry tomatoes, quartered
1 cup finely chopped fresh parsley
Putting it all Together:
1. Combine all dressing ingredients in a jar; cover tightly, and shake vigorously to dissolve sugar. Set aside.
2. Place peas in a large glass or stainless steel bowl.
3. Add all bell peppers, onions, tomatoes and parsley. Pour dressing over top and toss well. Transfer to a plastic container, cover, and refrigerate for at least 2 hours before serving.
4. Serve with tortilla chips or saltine crackers.
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