I've made Texas Caviar for several parties and potlucks this summer. This past week, I brought it to the Aquarena employee potluck and (luckily) had some left over. The combination of that potluck and a trip to Torchy's the next day meant that I was totally burnt out on chips-and-dip for the week.
So I decided to put the leftover dip over a salad for dinner tonight. It worked perfectly, since the dip is made of raw onions, tomatoes, and peppers, beans, and zesty italian dressing.
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