Texas Caviar Dip

• 1 can Black-eyed Peas With Jalapenos, Drained (16oz. Can)
• 1 can Small Field Peas With Snaps, Drained (16oz. Can)
• 1 can Black Olives, Drained (10 Oz.)
• 2 cans Ro-tel (10oz. Cans), Drain 1 Can Only
• 3 whole Bell Peppers, Seeded (One Each Of Red, Yellow, And Green)
• 1 whole Red Onion, Medium
• 2 whole Jalapenos, Seeded
• 3 cloves Garlic
• 4 whole Avocados
• 1 bottle Fat-free Italian Dressing With No Oil In It (12 Oz.)

1. Drain peas, black olives and only 1 can of Ro-tel.
2. Dice the vegetables and garlic into small bits.
3. Dice avocados into larger bits.
4. Place all in large bowl.
5. Add Italian dressing (if you get a 16oz.
6. bottle, use only 3/4 of it).
7. Put in fridge at least 1 hour to mix flavors together.
8. Overnight is better.

blackeyed, snaps, black olives, rotel, bell peppers, red onion, jalapenos, garlic, avocados, italian dressing

Taken from tastykitchen.com/recipes/appetizers-and-snacks/texas-caviar-dip/ (may not work)