Every Sunday after July 4th weekend my Dad’s family has a reunion picnic. Today is the 15th Annual Dominican Picnic in Chicago. Even after we moved to Florida we did our best to make it back up there to see all of our family. It would always be a two week vacation, split between Busia’s summer home in Lake Geneva, WI. As we got older and our schedules became more hectic, our Illinois-Wisconsin vacations got shorter and skipped a few years. Unfortunately, this year I am not up there – instead I’m battling this never-ending rain in the FL panhandle.
Last year I was very excited to bring my husband to Lake Geneva and Chicago. Lake Geneva is my favorite place to be and I was glad I could share a piece of my childhood with him – and better yet, he enjoyed it too! I also immersed him into my gigantic family at our reunion. Luckily he’s very outgoing! He spent about 45 minutes helping my uncle set up the volleyball net (why it took them that long I still don’t know!) and he taught cousins how to play Ultimate Frisbee. Give him a sport to play, and he’s happy!
We assign potluck dishes by letter of your last name – Mom (S) was a salad and I (E) was a fruit/vegetable. I bent the rules slightly and combined our assignments into a tailgating favorite of Corn and Black-Eyed Peas Dip. I can’t remember where I first got the recipe, but it’s become one of my go-to party dips over the past couple years. It’s super simple and nice and light for a hot day.
Corn and Black-Eyed Peas Dip
- 2 cans black-eyed peas, drained and rinsed
- 2 cans sweet corn, drained
- 1-2 pts cherry tomatoes, quartered
- 2-3 avocados, diced
- 1 lime
- 1/4-1/2 red onion, diced
- 2 bottles zesty Italian dressing
- In a large bowl combine all veggies. Squeeze lime over top to keep avocado from browning. Season liberally with salt and pepper. Add in dressing and mix to combine.
- Tostitos Whole Grain Scoops are the best complimentary chip for this dip.
You can adjust the amount of avocado and tomato so suit your preferences, but they do make the dip beautiful! I’ve also tried the recipe using thawed frozen corn because I always have it in on hand, but I’ve found the canned corn works better.