Fiesta Dip

I love this dip!  I should mention I love all dips.  I love appetizers in general, cheese and crackers, bread dip, taco dip, bean dip, veggie tray, etc.  There are a million recipes for dips with cheese and cream cheese.  So when my mom made me try this at a party I was thrilled that I actually liked it and it didn't contain any cheese - I was shocked.    You have to like beans (which I do) but it comes out all pretty and colorful and fun looking and tastes amazing.  And so easy to make!  And who couldn't use a little more fiber?  This pregnant lady can :)

Fiesta Dip:

1 can black-eyed peas
1 can of corn
1 can of black beans
1/2 jar of Jalapenos
1 Sm. jar of pimentos
1 medium red onion
1 cup of celery 

1/2 c. olive oil
1 c. sugar
1 c. cider vinegar

Open up all the cans and jars and dump them into a big colander.  I give everything a quick rinse.

 

 

I roughly chop the jalapenos just because I want them to get all through the dip.  I can't stress enough to add all the jalapenos even if you don't like spicy food because it all gets nice and sweet.  Chop the celery and red onion small, about the same size as the corn and beans. 

 

Put it all in a bowl.  In a medium pot, combine the oil, sugar and vinegar.  Cook over medium heat until all the sugar dissolves.  The liquid will be clear again. 

Pour the cooled liquid into the bowl.  It should just cover the mixture and refrigerate overnight. 

In the morning, pour off all the liquid.  Serve with Frito's scoops or Tostitios. I usually do a bag of both because it makes a big bowl.  I have it in Tupperware because I am bringing it to work but any serving bowl would look better.  You will love it, I promise.  Enjoy!