Cindy’s Pico Dip

Fresh tomatoes from Haley’s summer 2020 garden

This is a family favorite that came from my old friend, Cindy Rivas!

Ingredients:

• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Yellow Bell Pepper
• 6-8 Scallions
• 3 Roma Tomatoes
• 2 cans White Shoepeg Corn
• 2 Cans Black-Eyed Peas
• 2 Garlic Cloves
• 1/2  Cup Zesty Italian Dressing
• 1/8 Cup French Dressing
• 1 jalapeno
• 1 Small Can Green Chiles
• Fritos Scoops Chips

Instructions:

1. Finely chop bell peppers, scallions and 2 tomatoes and stir together in large bowl.
2. Drain canned corn and black-eyed peas thoroughly, rinsing peas and draining them a couple of times before adding to bowl with chopped veggies.
3. finely mince garlic and mix with Italian and French dressings in small side bowl. Pour over veggie mixture in large bowl.
4. In a blender, mix green chili, 1 Roma tomato and chopped jalapeno. Add to veggie mixture and stir.
5. Keep in refrigerator until ready to use.
6. Serve with large Fritos scoops.

Notes:

The dip will save well in the refrigerator for several days.