That’s what my boyfriend and brother called this. You see, neither one is very cultured when it comes to food and if they don’t see a chunk of meat or a potato, they get a bit confused. At first I took offense, after all, it’s hard work throwing things into a bowl and mixing them together (that would be sarcasm) but then I got the last laugh because the two of them were having their share of my black eye pea and corn dip.
The dip was a hit with the guys and with some of the parents at my daughter’s 5th birthday party. She’s at the age where her friends’ parents still stick around for birthday parties so I wanted something easy and light to serve. I debated making my hot pizza dip but it was 9,000 degrees that day and the last thing I wanted to do was turn on my oven. I opted for easy and this dip won.
I served it with tortilla chips but you could use pita chips, pretzel chips, whatever you like. You could also serve this as a side dish and even label it healthy because everything in it is pretty good for you. My one suggestion is that you mix up the dressing in a separate bowl and then add only as much as you need to the dip. I doubled the recipe, doubling the dressing and it was way too much. I could have easily gotten away with using a 1/3 cup each of olive oil and red wine vinegar.
The next time my boyfriend or my brother wrinkles their nose at something I make, I’m going to remind them of the day they ate zoo dip and liked it…and then force them to take a no-thank you bite. 🙂
- 15 oz can black eye peas, drained
- 11 oz can shoepeg corn, drained
- 2 avocados, diced
- ½ cup diced tomatoes
- ⅔ cup scallions
- ¼ cup cilantro
- 1 lime
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp salt
- Mix all the ingredients together, adding the avocados right before serving to prevent them from turning brown.
- Serve with tortilla or pita chips.