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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Years ago, my neighbor made this dip and brought it to a party. To be honest, it looked too healthy and I avoided it until another neighbor convinced me to try it. Next thing I know, I am hounding Jean to give me the recipe. I took it to a couple church events, and now am required to bring it to every party! I have given out this recipe at least 40 times. Seriously. Ingredients:
1 (11 ounce) can white shoepeg corn |
1 (15 ounce) can black-eyed peas, drained and rinsed |
1 avocado, chopped (use 2 if they are small) |
2 tomatoes, chopped and de-seeded |
2/3 cup cilantro, chopped |
2/3 cup green onion, chopped |
1/4 cup olive oil |
1/4 cup red wine vinegar |
2 garlic cloves, pressed |
3/4 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon cumin |
Directions:
1. In a bowl, combine the corn, black-eyed peas, avocado, and tomatoes.
2. Use a blender to combine the rest of the ingredients into a smooth green puree. Pour over mixture in bowl and mix thoroughly.
3. Serve with Tostitos Scoops chips.
4. Serving size is 1/3 cup = 2 WW points+.
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