Texas Caviar

Ingredients:

2 cans black-eyed peas, rinsed and drained

1 cup frozen corn (or 1 can drained)

1 red bell pepper, diced

1 green bell pepper, diced

1 cup tomatoes, diced (can use cherry)

1/2 cup red onion, diced

1 jalapeño, seeded and diced small

1/2 cup cilantro, chopped

3 cloves garlic, minced

For the vinaigrette:

1/4 cup olive oil

1/4 cup fresh lime juice

2 tablespoons red wine vinegar

1 1/2 teaspoons sugar

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1 1/2 teaspoons salt

Directions: 

Add black-eyed peas, corn, peppers, tomatoes, red onion, jalapeño, cilantro, and garlic to a medium sized bowl. In a separate small bowl, whisk together vinaigrette ingredients. Pour over salsa. Stir to combine well. Cover and let marinate in fridge for two hours before serving. Serve with tortilla chips, over grilled chicken or fish, or as a side salad.

Cooked Caramel Dip

Caramel Dip


2 cups Brown Sugar
1 can sweetened condensed milk
1 c wt. Karo syrup
1 cube margarine

Boil together for 3 minutes.

Creamy Caramel Apple Dip (non cooked type)

From Debbie Beier


8 oz cream cheese, softened
1/3 cup brown sugar
1/2 tsp Watkins vanilla
1 tsp Watkins caramel flavor
1/4 tsp Watkins cinnamon (optional)
Apples, cored and sliced

Blend all ingredients except apples.  Use as a dip for apple slices.  Tastes 
like caramel apples.  Makes 1 cup.