Aleya Ericson | Crumbs
The word caviar conjures images of vastly overpriced fish eggs. Fortunately, this recipe is a much more affordable chip dip made from vegetables that is sure to be the delight of every party. This recipe makes 30 servings, which is the perfect amount for a party, and can also sit for hours without needing to be refrigerated. The dip soaks in oil and vinegar, enabling it to last a while as one person’s chip dip.
Ingredients:
- • ½ cup sugar
- • ¼ cup canola oil
- • ¾ cup apple cider
- • 1 onion, finely chopped
- • 1 yellow pepper
- • 1 orange pepper
- • 1 red pepper
- • 1 (15 ounce) can black-eyed peas
- • 1 (15 ounce) can pinto beans
- • 1 (15 ounce) can white Shoepeg corn
- • 1 (15 ounce) can black beans
Directions:
- Drain and rinse canned items.
- Dice vegetables.
- Add first four ingredients to large plastic container and mix well.
- Add all peppers to container and mix well.
- Add canned items to container and mix well.
- Allow to sit overnight in refrigerator.
- Serve with tortilla chips.
Aleya Ericson can be reached at [email protected]