Mississippi Salsa Dip
February 20, 2025
Ingredients
1 can (14.5 oz) diced tomatoes, drained
2 cans (11 oz each) white shoepeg corn, drained
1 can (15.5 oz) black-eyed peas, drained
¾ cup light Italian dressing
6 scallions, chopped
3 to 4 Tbsp chopped jalapeno peppers, to taste
2 Tbsp chopped fresh cilantro, optional
3 Tbsp fresh lime juice
1 small avocado, pitted, peeled and chopped
In a large bowl, add all ingredients and stir until combined well. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Serve with your favorite chips.
32 servings: Serving size: ¼ cup
Per Serving
Calories: 45
Fat: 1g
Saturated Fat: 0
Cholesterol: 0
Sodium: 241mg
Carbohydrates: 8g
Fiber: 1g
Protein: 2g