College Football Saturday = Southern Caviar

I don't about where you are, but down south fall means pumpkin spice, color changes to the trees, boots, Uggs, and college football!  If you know me, you know I love football, especially in the form of the University of Alabama (Roll Tide Rolllllll!!!!).  But truth be told, I can find a happy place watching about any game on a Saturday.  And today it is a gray rainy day, and the A team is napping at the same time, so I am watching all things football!

One thing I love more than college football is tailgate food!  Small bites that pack a ton of flavor and that you can pretty much take with you to any tailgate, couch, or car outside the stadium.  What more could you ask for??  One of the easiest tailgate or even potluck items you can make is a dip.  Dips are awesome, because you really can't get it wrong.  Savory, sweet, smooth, rustically chunky....its all good and it's even better when you can get away from the mayo-based dips if you are going to be outside for a long time.  (Please don't get confused here.  I love mayo.  Almost scarily....so it isn't going anywhere.  Just sometimes need dips and items that can take the heat, especially early football season down south!)

This is a recipe about every southern lady knows and has their own take on.  I have had many variations and have come up with my own that makes us happy.  Get wild with it and make changes where you want too.  One change I see often is the incorporation of bell pepper.  My family pretty much likes bell peppers as much as a southern lady's hair like humidity.  So we leave that out and bump up the jalapenos, because we like the heat as much as your grandmother likes her AquaNet. (I have a lot of these sayings so prepare yourself!)  So mix this up, kick back with a big blanket and cheer on the Tide tonight!!  (Or whomever you root for, we welcome all affiliations here).


Ingredients 

• 2 - 15 ounce cans of black eyed peas, drained
• 1 - 15 ounce can of whole kernel corn, drained
• 1 - 10 ounce can of Rotel (or whatever brand of diced tomatoes & chilis you prefer)
• 1 - 4 ounce jar of diced pimentos, drained
• 1 - ounce bottle of Italian dressing
• 2 fresh jalapeno peppers diced (removed as many ribs and seeds to meet your desired heat level)
• 1/2 medium onion, diced

Recipe

• Combine all ingredients in a large bowl and stir.  Refrigerate overnight and allow flavors to combine (or at least a couple if you just can't wait all night!)

• Serve with corn or tortilla chips and Enjoy!!

Let me know if you love it!!

Love and Roll Tide!

Misty