By suzydues on February 10, 2006
"This is my favorite fresh veggie chunky salsa/dip ever. In college my roommate's mother gave us this recipe from the Oklahoma newspaper and we haven't stopped making it since."
Serving Size: 1 (203 g)
Servings Per Recipe: 4
"This is so delicious. I have made it twice now for parties. Every time I am asked for the recipe. It makes a lot. Works best with the "scooping type" tortilla chips."
"This recipe is awesome! My husband hates avocado, beans, cilantro, and tomato (like, half of this recipe)... and he cannot stop eating it! I tripled the recipe and there is only one third left after a day. I forgot to buy red wine vinegar so I ended up using italian salad dressing instead of the oil/vinegar (very tasty!) - I omitted the garlic since it is in the dressing. And I also added chili powder as well as the cumin."
"Excellent! I can't make enough of it for my family."
"I got a recipe just like this one from my mother, who got it from a friend of hers. My family loves it, my in-laws love it - everyone loves this dip! We use black beans instead of the black-eyed peas. It's very easy to make. It makes a lot, but it goes FAST! Those little tostada-shell-shaped Tostitos Scoops are perfect for scooping it up, too."
"Had an open house yesterday afternoon and this dish was the HIT of the party. It has a great taste and EVERYONE loved it. I'm making copies of the recipe and passing it out today because I had over 30 requests for it. The veggies mixed great with the dressing...I had doubled the reciped and added a little bit of garlic salt. IT WAS WONDERFUL. THANK YOU for sharing this great recipe."