We're going to a pumpkin carving party this evening. I love fall. I wish the temp out was just a tad cooler, but it's okay. We will enjoy the fall festivities nevertheless. I'm headed to the store in just a minute to buy a couple of pumpkins and some food to add to the table. I'll be whipping up a batch of my, well one of my favorite dips, Texas Caviar. Have you tried it? Mercy, it will take you to a happy place! There are probably as many versions of this recipe as there are counties in Texas, but here is one I like to make.
1 15 oz can black-eyed peas, rinsed and drained
1 15 oz can black beans
1 15 oz can Southwest style corn
2 cloves garlic
handful chopped cilantro
2 T cooking/olive oil
2 T cider vinegar
1/4 t cracked black pepper
dash salt
Mix all together and chill overnight or several hours (or for as long a time period as you have.) Serve with chips or as a side dish, or just eat it straight out of the bowl,licking it when you're done.
I've tweeked it to fit our tastes, and that's the glorious thing about this dip. Put in it what you like.
I'm hoping to take some sweet pictures of the kiddos carving their pumpkins tonight. I forgot the camera or forgot to take it out of my bag when we carved last week.
Happy fall, y'all!
