Texas Caviar

Black-eyed peas are considered to be "Texas Caviar", and they are the main theme in this spicy dip. Serve with warm tortilla chips.

• Ready In: 3 hrs
• Yields: 6 1/2 cups

Ingredients

• 1 (15 1/2ounce) can yellow hominy, drained
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 3  green onions, finely chopped
• 3  cloves garlic, minced
• 1  large tomatoes, chopped
• 1  green bell pepper, diced
• 1  jalapeno pepper, seeded and minced (I use more)
• 1⁄3 cup  chopped flat leaf parsley
• 1⁄4 cup  chopped onion
• 1⁄2 cup  prepared  Italian salad dressing
•  parsley sprig (for garnish) (optional)
•  tortilla chips

Directions

1. Combine all ingredients and toss gently.
2. Place in covered container and refrigerate several hours (gets better even overnight).
3. Garnish with parsley sprigs before serving.
4. Serve with warmed tortilla chips (heat in 350F oven 5-6 minutes).