Good morning! I think my favorite time of the day is when the house is quiet, the boys are sleeping (I even wake up before the dogs most days) and I can enjoy my breakfast at my own pace. Lately, I’m hooked on avocado toast with a scrambled egg on top – so delish! Paired with my decaf Dunkin Donuts coffee, I’m in heaven.
Our neighbors across the street invited us to their Labor Day Pool Party on Monday. As you can never show up empty handed, I brought over one of my favorite dip recipes I learned from my mom – Cowboy Caviar!
It’s kind of a dump-it, stick it in the fridge, kind of dip which couldn’t be easier. Here’s the recipe my mom gave to me, but you can really add or subtract based on your preferences, but don’t trade out the black eyed peas or shoe peg corn! I think they are a necessity in this dip.
2 15oz cans black eyed peas
1 15oz can white shoe peg corn
1 15oz can yellow corn
1 15oz can black beans
1 can chopped black olives
2 4oz cans green chilies
3 chopped tomatoes
1 bunch green onion
1 tbsp minced garlic
1 chopped bell pepper
2 jalapeno peppers devined, seeded, and chopped
1/2 cup fresh chopped cilantro
1 16oz bottle Italian dressing
Directions: Drain and rinse beans and corn and add all ingredients into a bowl to mix together.
Notes: I wouldn’t put the entire bottle of dressing in right away. Usually if I’m going to make it a couple of hours before the event, I’ll pour half in and then see how it looks right before I’m going to serve it. You don’t want it to be too soupy.
You could even use kidney beans, canned diced tomatoes, red onion, and a squeeze of fresh lime.
Serve with some good tortilla chips and enjoy! (Leftovers could be turned into some amazing nachos like Ryan made the next day!)