Cooking:Recipes/Chip Dips

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Chip Dip

Somebody from a bank I used to work at sent this to me, and I have yet to try it, although as soon as I get another job I will try it out ;) Thanks Vicki!

Well, that was 10 years ago and I still haven't tried it. Maybe one day?

Texas Caviar


  • 1 Clove Elephant Garlic minced (1 Tbs)
  • 1/2 Cup Red or Yellow Onion minced
  • 4 Spring Onions thinly sliced
  • 1 Medium Bell Pepper diced
  • 2 Cans Black Eyed Peas rinsed & drained
  • 1 Can Black Beans rinsed & drained
  • 2 Cans Diced Rotel Tomatoes w/Chilis rinsed and drained
  • 1 1/2 Cups white Shoepeg Corn (frozen is fine)
  • 1/2 Cup Cilantro diced
  • 2 Tbs White Wine Vinegar
  • 1 Tbs Olive Oil
  • 2 to 3 Tbs Zesty Italian Dressing
  • Salt & Fresh Cracked Black pepper to taste
  • Dash or so of hot sauce (this is to your taste)
  • 1 Tbs Lime juice
  • Optional: Diced Black Olives and diced Avocado


  1. Stir to mix and put in jars
  2. Refrigerate over night
  3. Serve with Tostada Chips