My mother-in-law made this fabulous dip for all of us the weekend of the 4th of July. I loved it, and couldn’t wait to make it at home. I visited them yesterday, and my mother-in-law already had a recipe card waiting for me. This is a great dip for summertime. It would be a good recipe to take to a bbq or on a picnic. She served it with Scoops tortilla chips, and I did too. I just love the taste of the veggies with a hint of Italian dressing.
Source: My mother-in-law, original source unknown
2 (14 oz) cans black-eyed peas, drained
1 (15.5 oz) can white hominy, drained
1 (10 oz) can Rotel
4 green onions chopped
1 medium green pepper chopped
2 cloves garlic, minced
1/2 cup chopped onion
8 oz bottle Italian salad dressing
Combine all ingredients except for the salad dressing. Pour salad dressing over the mixture and stir well. Cover and let marinate at least 2 hours. Drain and serve with tortilla chips.