This is one of our favorites from the O’Keefe family’s Cooking on the Coast cook book. At first I thought is was crazy to see people eating black-eyed peas with tortilla chips, but then I tried it and was hooked. This is a really great break from the normal boring snacks and appetizers. Don’t be afraid to try it for yourself…like I was. The O’Keefe’s say you can replace a portion of the jalapeno peppers with Greek salad peppers if you want to dial back the heat.

Ingredients

• 3 (16 oz) cans Trappey’s jalapeno black-eyed peas, drained
• 1 (8 oz) bottle Italian dressing
• 1 1/2 cups onions, chopped fine
• 1 cup green onions, chopped
• 1/2 cup jalapeno peppers, chopped
• 1 (4 oz) jar pimento, chopped and drained
• Tortilla chips

Instructions

1. Mix all ingredients (except tortilla chips) in a large mixing bowl. Place in a large zip lock bag.
2. Let stand in refrigerator for 8 hours prior to serving. Turn occasionally to marinate.
3. Serve as a dip with tortilla chips.