According to my Southern ancestors' tradition, black-eyed peas were always eaten on New Year's Eve. This supposedly brought you luck for the coming year. My mom always made us eat at least a spoonful, though we all hated them, in keeping with tradition. When I tried this yummy chip dip at a friend's party several year's ago, I was so excited- now I could eat black-eyed peas and actually enjoy them! So we now eat this dip- dubbed "Mexican Caviar"- every New Year's Eve. It's easy to make and tastes great! This year we had an "appetizer dinner", so we also had fancy cheeses paired with crackers and pears, and spinach artichoke dip.
1 can black-eyed peas, undrained
1 can black olives, chopped
1/2 onion, chopped
2 avocados, peeled, seeded and chopped
2 small tomatoes, chopped
1 packet dry Italian dressing mix
Mix all together, chill for several hours to combine flavors. Serve with tortilla chips.
We are lately becoming cheese-tasters, trying to decide our favorites (so when we someday get a milk cow we'll know which ones we want to try to make with all that extra milk). Look for our cheese-taster's table to come soon as we sample all kinds and share our thoughts and reviews.)