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

One (15 ounce) can black beans
One (15 ounce) can black eyed peas
One (15 ounce) can garbanzo beans
One (11 ounce) can mexicorn
One (10 ounce) can diced tomatoes with lime juice and cilantro (I use Rotel brand)
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. Makes around 10 cups of dip.