One of the greatest party dips of all time. Consider this recipe a starting point, and adjust to what your tastes and available ingredients!
30 minutes, 10 Servings
| ⅓ cup | Vegetable oil (Neutral like Canola, Corn, Avocado) |
| ⅓ cup | Seasoned rice vinegar |
| 1 | Lime, juiced |
| 3 cloves | Garlic, minced |
| ¼ tsp | Garlic powder |
| 1 ½ tsp | Kosher salt, plus more to taste |
| 1 tsp | White sugar |
| 1 ¼ tsp | Ground cumin |
| 1 tsp | Smoked paprika |
| ½ tsp | Chipotle pepper, or to taste |
| ⅔ cup | Finely diced red onion |
| 1 ½ cups | Diced fresh bell peppers |
| ⅓ cup | Diced jarred roasted red peppers |
| ⅓ cup | Diced pickled jalapeno peppers or other pickled peppers |
| 1 (15 ounce) can | Black beans, drained and rinsed |
| 1 (15 ounce) can | Black-eyed peas, drained and rinsed |
| 2 cups | Frozen corn |
| 1 cup | Diced fresh tomato |
| ½ cup | Chopped fresh cilantro |
| to taste | Scoop-style tortilla chips for serving |
| 1. Whisk oil (⅓ cup), rice vinegar (⅓ cup), lime juice (1), garlic (3 cloves), garlic powder (¼ tsp), salt (1 ½ tsp), sugar (1 tsp), cumin (1 ¼ tsp), paprika (1 tsp), and chipotle pepper (½ tsp) together in a large bowl and set aside until needed. |
| 2. Rinse diced onion (⅔ cup) well under cold water; drain well. |
| 3. Add bell peppers (1 ½ cups), roasted red peppers (⅓ cup), jalapenos (⅓ cup), black beans (1 can), black-eyed peas (1 can), corn (2 cups), and tomato (1 cup) to the bowl of dressing. Add red onion (⅔ cup), stir well, cover, and refrigerate for 2 to 12 hours, tossing occasionally. |
| 4. Before serving, stir in cilantro (½ cup). Season to taste with salt. Serve with tortilla chips. |
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