This is a fun twist on a salsa "type" dip. Not spicy and has great flavor!
Thanks again Paula Deen!
Ingredients
2 (15-ounce) cans black-eyed peas, drained
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel)
2 cups chopped red bell pepper (I omitted this!)
1/2 cup chopped fresh jalapeno peppers ( I omitted this!)
1/2 cup chopped onion
1 (8-ounce) bottle Italian dressing (I used a little less)
1 (4-ounce) jar chopped pimentos, drained
Directions
In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.
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