Makes about a quart
A surefire hit at tailgates and potlucks, this dip combines lots of fresh veggies and beans with a light vinaigrette that adds zip to any chip.
Ingredients
Base:
- 3 ears of corn, kernels removed
- 1 can black-eyed peas, drained
- 1 cup cherry tomatoes, quartered then diced
- 1/2 large red onion, medium dice
- 1 red bell pepper, medium dice
- 1/3 cup Wickles Pickles, chopped up (Wickles Pickles are sweet pickles made in AL!)
- 1 serrano or jalapeño pepper, thinly sliced
- salt and pepper to taste
Apple Cider Vinaigrette:
- 1 cup olive oil
- 1 cup apple cider vinegar
- 1/2 cup honey
- 3 tbsp. soy sauce
- 3 tbsp. garlic, minced
- 2 tsp. ginger, grated
Instructions
- Combine all base ingredients in a bowl.
- Whisk the vinaigrette ingredients together in a separate bowl.
- Add some of the vinaigrette to the base, taste and add a bit more if you like. Reserve any leftover vinaigrette for salads.
- Season with salt and pepper and enjoy with your favorite healthy chips, crackers, pork rinds or celery.
Recipe courtesy of Rob Varner of Sheepshead Eats.