Blackeyed Pea Dip
2 Cans Black-eyed peas, drained
2 Cans Rotel, juice and all
1 Bag Frozen Shoepeg Corn
2 Green Onions, chopped
1 Large Clove pressed garlic
Newman’s Own Balsamic Vinagrette to cover
Mix all together in bowl. Refrigerate several hours. Serve with tortilla chips.
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