From 2007 Southern Living Annual Recipes
I'm finishing this challenge (woot!) with a recipe that's perfect for a New Year's Day gathering.
I used the Glory brand of black-eyed peas, which are seasoned Southern-style, and they lent this dip a great smoky/meaty flavor. The diced bell pepper gave it a nice texture and pop of color.
I couldn't find garlic ranch dressing, so I just used the original version and added in some garlic powder.
I saw (too late) that SL suggests serving this with cornbread crackers, which I think is a great idea...adds another Southern element.
1 (15-oz.) can black-eyed peas seasoned with pork, rinsed and drained
1/2 cup diced red bell pepper
1/3 cup finely chopped sweet onion
3 tablespoons garlic Ranch dressing
1 teaspoon cider vinegar
1/4 teaspoon pepper
Stir together first 6 ingredients. Store in an airtight container up to 3 days.