Best Dixie Caviar Recipes

Dixie Caviar image

Provided by KathyP53

Categories Beans

Time P1D

Yield 15 serving(s)

Number Of Ingredients 11

1 (15 7/8 ounce) can black-eyed peas, rinsed and drained
1 cup frozen whole kernel corn
1 medium plum tomato, seeded and finely chopped
1/2 medium green bell pepper, finely chopped
1/2 small onion, finely chopped
2 green onions, sliced
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
1/2 cup bottled Italian dressing
2 tablespoons chopped fresh cilantro
1/2 cup sour cream

Steps:

Combine first 9 ingredients in a large zip-top plastic frezzer bag. Seal bag, and chill for 24 hours. Drain.
Spoon into a serving bowl and top with sour cream. Serve with tortilla chips.

Nutrition Facts : Calories 75.7, Fat 4.1, SaturatedFat 1.4, Cholesterol 3.4, Sodium 224.5, Carbohydrate 8.4, Fiber 1.5, Sugar 1.1, Protein 2.2

DIXIE CAVIAR Recipe image

Provided by ValS

Number Of Ingredients 12

4 cups Frozen or Canned Black Eyed Peas
1-16 ounce Can of White Hominy, Drained
2 Medium Tomatoes, Chopped
1 cup Italian Salad Dressing
1 cup Chopped Green Pepper
1/2 cup Chopped Onion
4 Green Onions, Sliced
1 or 2 Jalapeno Peppers, seeded and chopped
1 or 2 Cloves Garlic, minced
1/4 Cup Dairy Sour Cream or Plain Yogurt
Snipped Fresh Cilantro or Parsley
Tortilla Chips or Crackers

Steps:

If using frozen peas, cook according to package directions; drain. If using canned peas, rinse and drain. In a large bowl, combine drained peas, hominy, tomatoes, italian dressing, green pepper, onion, green onions, jalapeno peppers, and garlic. Cover and Chill for 1 to 2 days. Drain mixture, reserving liquid. Partially chop in food processor pulsing processor twice. Do not puree. Add back enough of the liquid to make a nice dipping consistency. Top with sour cream and cilantro. Serve cold with Tortilla Chips or Crackers.

DIXIE CAVIAR image

Yield 6 cups

Number Of Ingredients 13

2 (15.8-oz) cans black-eyed peas, rinsed and drained
2 cups frozen whole kernel corn
2 medium tomatoes, finely chopped
1 medium-size green bell pepper, finely chopped
1 small sweet onion, finely chopped
4 green onions, sliced
1 to 2 jalapeno peppers, seeded and minced
1 to 2 garlic cloves, minced
1 cup Italian dressing
1/4 cup chopped fresh cilantro
1/2 cup sour cream
Tortilla chips
Garnish: cilantro sprig

Steps:

1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 24 hours; drain. 2. Spoon mixture into a serving bowl. Stir in cilantro, and top with sour cream. Serve with tortilla chips. Garnish, if desired.

Dixie Caviar Cups image

Provided by @MakeItYours

Number Of Ingredients 12

1 (15.8-oz.) can black-eyed peas, rinsed and drained
1 cup frozen whole kernel corn
1 medium-size 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 jalapeño pepper, seeded and minced*
1 garlic clove, minced
1/2 cup Italian dressing
2 tablespoons chopped fresh cilantro
30 Belgian endive leaves (about 3 bunches)
1/2 cup sour cream

Steps:

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.
*2 1/4 tsp. finely chopped pickled jalapeño peppers may be substituted.
Note: For testing purposes only, we used Bush's Blackeye Peas.