Don't judge by the ingredients alone...I know, I know...it sounds STRANGE. I promise you this dip is delicious. Sometimes I just eat it for lunch!
1 can white shoepeg corn, drained
1 can black eyed peas, drained and rinsed well
6 oz pkg. crumbled feta cheese
1/4 cup chopped chives
3 tablespoons sugar
1/3 cup olive oil
1/3 cup white balsamic vinegar
Tostitos Scoops (or any tortilla chips - the scoops just hold the dip better)
Mix ingredients and serve. After being refrigerated, bring to room temp to ensure the olive oil liquifies.
1 comment:
Adictive!
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