Reviewed: Jan. 21, 2013

Maybe this could be a better tasting recipe with the absolute best tasting italian salad dressing. I used Kraft, maybe with a premium dressing it would be better. A market near us makes this basically the same, and it was a whole lot better............

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Reviewer:

lompoc sheri

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Lompoc, California, USA

Reviewed: Oct. 24, 2012

When I make this, it simply disappears, like magic. What a great combination of flavors, textures, etc. Thanks for sharing!

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Reviewer:

BUDSUE

Reviewed: Jan. 17, 2012

Not bad, easy to put together. It was a little bland for us so I added some cyanne pepper and put another handful of jalapenos in along with some banana peppers. Next time I'll add a can of corn! took it to the office and it was gone!

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Reviewer:

Kathy

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Monroe, Georgia, USA

Reviewed: Jan. 12, 2012

I love this and I HATE black-eyed peas! The only change I made was the addition of a few cloves of finely minced garlic. I really hate black-eyed peas! As a Southerner, I feel compelled to eat them on New Year's Day for luck and have long sought a recipe that made the dreaded peas somewhat palatable. I made a second batch of this a few days after New Year's Day (the first was long gone!) and I ate it as a salad. YUM! Black-eyed peas aren't just for New Year's anymore!

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Reviewer:

maggiebeaglebuddy

Reviewed: Jan. 2, 2012

This dip is wonderful! Took it to a New Years Eve party and was a huge hit! The longer its in the fridge the better it is. Made it in the am to take that night. I served it with scoop Fritos, Flax tortilla chips, and Blue Corn tortilla chips. I was looking for variety and all three worked perfectly. This wonderful "salsa" would be fantastic with grilled chicken or a meaty fish like grouper or Mahi. Very light and super flavorful!

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Reviewer:

joanie

Reviewed: Jan. 1, 2012

My family liked this recipe a lot. I may go a little lighter on the Italian dressing next time. I don't think it needed the entire 8 oz. I also don't do so well with the hot peppers, so I went for a milder poblano. Thanks so much for sharing! I would have never thought to use black-eyed peas in a dip like this, but they were great!!!

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Reviewer:

SPIFFYTIF

Cooking Level: Intermediate

Reviewed: Dec. 28, 2011

I make this but I use frozen blackeyed peas which have been cooked. Much better flavor.

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Reviewer:

Cathy727

Reviewed: Dec. 28, 2011

Great, easy recipe. Also forgiving- I have made many adjustments to it over time, depending on what was in season/in my pantry. This usually gets eaten before the party is over! If you must make it ahead of time, to keep the avocados from turning brown cover the bowl w/ a plate or plastic wrap which lays directly on the salad. This limits contact with air, which contributes to the oxidation and brown discoloration of avacados

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Reviewer:

Foxglade Fiddler

Reviewed: Jun. 23, 2011

Great as is! But I add a dash of lime juice, fresh corn (EXCELLENT addition), one can of black beans & one black eyed peas (instead of 2 blk eye peas), and a red and yellow pepper. I also cut back on the dressing by about half and use a red onion. Summer time favorite!!

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