Being tasty and just a little spicy, this dip is typical of the Texas/Louisiana area.
Ingredients:
• 2 cups (342 g) cooked black-eyed peas, drained
• 1 cup (100 g) chopped scallions
• 1 cup (160 g) chopped onion
• 1 cup (150 g) chopped green bell pepper
• ¼ cup (34 g) chopped jalapeño pepper
• 2 ounces (55 g) chopped pimento
• 8 ounces (225 ml) Italian dressing
Preparation:
Mix all ingredients together and chill.
Yield: 20 servings
Each with: 40 g water; 63 calories (47% from fat, 11% from protein, 42% from carb); 2 g protein; 3 g total fat; 1 g saturated fat; 1 g monounsaturated fat; 2 g polyunsaturated fat; 7 g carb; 2 g fiber; 2 g sugar; 28 mg phosphorus; 11 mg calcium; 1 mg iron; 190 mg sodium; 115 mg potassium; 179 IU vitamin A; 0 mg vitamin E; 11 mg vitamin C; 0 mg cholestero.
TIP:
Serve with tortilla chips.
This Recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p46'
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