When the kids were young we used to vacation at the beach with my college roommate Diane Stultz Hall and her four children. One of the challenges when you have 7 children eating chips and dip is to get them not to double dip. Diane found this cute chip and dip bowl that she gave me one year for Christmas. Every time I use it I laugh because it has these words on the side of the bowl, “No double dipping!”
There are about a million versions of caviar dip in the South. The original recipe supposedly began in Texas and traveled throughout the south. Here is mine. Feel free to make additions and deletions giving the recipe your own personal twist!
East Tennessee Caviar Dip
1- 15 ounce can black beans
1- 15 ounce can blackeye peas
1- 15 ounce can garbanzo beans
1- 11 ounce can mexicorn
1- 10 ounce can diced tomatoes with lime juice and cilantro
1/3 cup pickled jalapeno peppers, diced
1 tablespoon pickled jalapeno pepper juice, optional
2 ripe tomatoes, diced
1/2 cup fresh cilantro leaves
8 ounces fat free Italian salad dressing
Drain and rinse beans, peas, and corn. Add remaining ingredients. Serve with tortilla chips.
Published in The News and Neighbor on April 8, 2015