TEXAS CAVIAR (no snails are used in the making of this recipe)
I can’t remember the first time I had this delicious dip, but I’ve been making it for years. I often bring it to parties and tailgates and I always bring it to the annual Jimmy Buffet tailgate in Dallas. The recipe makes a large batch so there will be plenty to go around.
FIRE LEVEL: Yellow - Red
- 1 green bell pepper (stemmed, deseeded, and chopped)
- 1 red bell pepper (stemmed, deseeded, and chopped)
- 1 orange bell pepper (stemmed, deseeded, and chopped)
- 7 Roma tomatoes chopped (it is necessary to use Roma tomatoes in any sort of dip like this – more skin, less juice)
- 1 red onion chopped or 1 bunch of green onion chopped (use the red onion if you really like the taste of raw onions. I don’t so I usually use green onion)
- 1 can black eyed peas drained
- 1 can whole kernel corn drained
- 1 cup chopped cilantro
- 1-2 Jalapeños (stemmed, deseeded, chopped) **optional (use no jalapenos for yellow, one for orange, two-three for red)
- 1 bottle zesty Italian dressing
STEP 1: Chop all of your fresh ingredients into dip-sized pieces. If it can’t fit onto a chip without a few of the other ingredients, the pieces are too big.
STEP 2: Combine all ingredients into a large bowl.
STEP 3: Add the Italian dressing, stirring into the ingredients until everything is well coated.
STEP 4: Refrigerate for at least an hour before serving.
PAIRINGS: Pair the dip with tortilla chips. I suggest Tostitos Scoops (you can get the baked kind if you’re going low-calorie).
OTHER IDEAS: What to do with the leftovers? There are so many options! Use it as a fresh salsa to fajitas or tacos. Grill a chicken breast, melt some cheese onto it, and top with the Texas Caviar. Bake a tilapia filet and top with the Texas Caviar. For a side, you can cook up some rice and mix in some of the Texas Caviar for a zesty take on a sometimes-bland side dish.
Enjoy tailgating this weekend everyone, and be safe!! GO TIGERS!!!!