Dixie Caviar Cups

By tjm01

Ingredients

• 1 (15.8 oz) can black-eyed peas, rinsed and drained
• 1 cup frozen whole kernel corn
• 1 medium sized plum tomato, seeded and finely chopped
• 1/2 medium-size green bell pepper, finely chopped
• 1/2 small sweet onion, finely chopped
• 2 green onions, sliced
• 1 jalapeno pepper, seeded & minced
• 1 garlic clove, minced
• 1/2 cup Italian dressing
• 2 Tbsp. chopped fresh cilantro
• 30 Belgian endive leaves (approximately 3 bunches)
• 1/2 cup sour cream

Preparation

Step 1

Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours. Drain.
Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.

*For a more casual presentation, place black-eyed pea mixture in a bowl, garnish with sour cream, and serve with scoop style tortilla chips.