This easy dip can be made the day before the big tailgating party. Serve with low-fat tortilla chips or pita bread pieces.
 

1 15-oz. can black-eyed peas, drained

1 15-oz. can white or yellow hominy, drained

1/2 cup chopped mild onion

1/4 cup fresh cilantro

1 cup salsa

2 garlic cloves, minced

1. In large bowl, stir together all ingredients well.

2. Cover and refrigerate to let flavors blend, at least two hours or overnight.

Makes 5 cups.
 

Recipe courtesy of the National Pork Board.

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