I’m not superstitious in the least, but I love trying to follow some lucky traditions 🙂 So, this year, when the grocery store was giving out samples of this recipe, I quickly gathered the ingredients so that black-eyed-peas would be eaten by all at my house for the new year!
1/3 to 1/2 jar of Roberts Reserve Southwest Dip
1 container of mild, medium, or hot pico de gallo (I’m not a spicy person, so I found mild)
1 can Blackeye Peas, drained & rinsed
1 avocado, cubed ( I wish I had used 2)
*I also put in a cup of Greek yogurt to ease the spiciness and add some creamy-ness
Combine all ingredients in a bowl and mix. Serve with tortilla chips or water crackers (We used Sweet Potato tortilla chips – yum!)