Yesterday we celebrated OU’s 1st game of the year. It was 104 degrees so cooking was brutal and dips in particular took a beating. Thank goodness I brought my favorite dip for a hot tailgate….Tailgate Caviar. It is one of the most requested things I make. In fact, my friends requested I make the “bucket full”. So, this momma got to opening cans and chopping fresh veggies. This year I came across a nee product that took my normal recipe to new tastiness. Thank you to Red Gold Tomatoes for making Diced Tomatoes with Cilantro and Lime! It took my normal recipe to tasty town in a hurry! It might because you have been canning tomatoes since the 40’s. You know tomatoes so now you have a faithful consumer in me!
Tailgate Caviar
2 cans Red Gold Petit Diced Lime Juice and Cilantro
2 cans black eyed peas, drained
2 can black beans, drained
2 cups fresh or frozen corn
1 green pepper, chopped
1 red onion, chopped
1 yellow pepper, chopped
1 cup Zesty Italian salad dressing
1 bunch cilantro, chopped
1 tablespoon garlic salt
Place all ingredients in a large bowl. Stir to combine and allow to marinate for at least 4 hours before serving.