Best Texas Caviar And Frito Scoops Recipes

BIG TEXAN TEXAS CAVIAR

Big Texan Texas Caviar image

Texas has some great steak houses. One of the most colorful in the state is Big Texan Steak Ranch in Amarillo. If you can completely eat a 72 oz. steak, along with a baked potato and shrimp cocktail, you get it free. Their recipe for Texas Caviar is also very good. Try making it sometime.

Provided by Miss Annie

Categories Sauces

Time 2h10m

Yield 5 cups

Number Of Ingredients 9

Ingredients

2 (16 ounce) cans black-eyed peas, drained
1 medium jalapeno, minced
1/4 small white onion, chopped
1/3 cup Italian dressing
1/2 green bell pepper, chopped
1 teaspoon seasoning salt
2 teaspoons chili powder
2 teaspoons ground cumin
1/3 teaspoon ground red pepper

Steps:

Combine black-eyed peas with remaining ingredients.
Serve chilled with corn chips.

TEXAS CAVIAR (BLACK- EYED PEA DIP)

Texas Caviar (Black- Eyed Pea Dip) image

Make and share this Texas Caviar (Black- Eyed Pea Dip) recipe from Food.com.

Provided by Millie L.

Categories Lunch/Snacks

Time 50m

Yield 30 serving(s)

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans black-eyed peas, drained
1 (15 ounce) can ranch style black-eyed peas with jalapenos, drained
0.5 (12 ounce) can Rotel Tomatoes, drained
1 cup of shredded cheddar cheese
1 cup Velveeta cheese, cubed
1 onion, chopped
1 (4 ounce) can diced green chilies
salt and pepper

Steps:

Chop and cook onion in a little oil or butter till clear.
Put all the ingredients in a crock pot and cook on low till melted.
Serve warm with frito scoops.

COWBOY CAVIAR DIP

Cowboy Caviar Dip image

Great with Fritos Scoops

Provided by Glenda Whisenhunt

Categories Dips

Number Of Ingredients 6

Ingredients

2 can(s) mexicorn
1 can(s) rotel (mild, medium or hot)
2 c cheddar cheese, shredded
6 green onions, sliced
1 c mayonaise
1 c sour cream

Steps:

1. Mix together and refrigerate

COLORFUL COWBOY CAVIAR

Colorful Cowboy Caviar image

This is a great make-ahead dip and a welcome change from the basic cheese and sour cream type dips that show up a every gathering. The nice thing is the longer it marinates, the better it gets. Frees up your time for other dishes. It's also a very "forgiving" recipe...get creative and add or delete vegetables to suit your taste. I particularly like to serve this with Fritos but again, choose the chip of your choice. :-)

Provided by Merlot

Categories Vegetable

Time 20m

Yield 9 cups

Number Of Ingredients 10

Ingredients

1 (14 1/2 ounce) can pinto beans
1 (14 1/2 ounce) can white shoepeg corn
1 (14 1/2 ounce) can black-eyed peas
1 red bell pepper, chopped
1 green bell pepper, chopped
3 -4 green onions, chopped
1 (14 1/2 ounce) can tiny peas
1/4 cup oil
1/4 cup vinegar
1/3 cup sugar

Steps:

Rinse starch off beans.
Drain vegetables.
Mix 1/4 cup oil, 1/4 cup vinegar and 1/3 cup sugar.
Boil until sugar is dissolved.
Pour over the drained vegetables.
Mix well.
Cover and refrigerate at least 24 hours, stirring occasionally.
Serve with Fritos or other dipping chips.

Nutrition Facts : Calories 268.7, Fat 7.2, SaturatedFat 1, Sodium 142.6, Carbohydrate 43.4, Fiber 9.6, Sugar 11.1, Protein 10.4

OLIVE DIP AKA MEXICAN CAVIAR

Olive Dip AKA Mexican Caviar image

This recipe has evolved through the years,and finally it's been perfected. It is requested alot from my family to bring to family functions..Best served with "Frito Scoops."

Provided by Dee Robinson

Categories Dips

Time 1h

Number Of Ingredients 10

Ingredients

3 can(s) black pitted olives
1 jar(s) green olives- aprox 12oz size
3 or 4 roma tomatoes or 1 regular tomato
3 green onions
2 cloves garlic
1 can(s) chopped green chilis
4 tsp olive oil
2 tsp red wine vinegar
1/2 tsp black pepper
dash seasoning salt

Steps:

1. Using a large mixing bowl, open the cans of olives and drain well. Then slice each olive into about 4 pieces..do that with both cans of olives. Then open jar olives, drain and slice also, add to bowl.
2. Chop tomatoes, onions and garlic and add to same bowl. Mix well. Then add the olive oil, red wine vinegar, salt and pepper and mix again.
3. It is best to let this sit in the fridge, covered, overnight, stir every now and then to blend flavors. Serve with Frito Scoops. I have also used tortilla chips, but everyone seems to like the Scoops the best.

CLASSIC TEXAS CAVIAR

Classic Texas Caviar image

I adapted this texas caviar from one in a cookbook I received a long time ago, and now, I can't imagine a get-together at my house without this quick and healthy appetizer. -Becky Oliver, Fairplay, Colorado

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 5 cups.

Number Of Ingredients 10

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1 medium green pepper, finely chopped
1 small red onion, finely chopped
1/2 cup fat-free Italian salad dressing
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
Tortilla chips

Steps:

In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.

Nutrition Facts : Calories 113 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 522mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

TEXAS CAVIAR

Texas Caviar image

I see many versions of this recipe on JAP. This one is unique in that the dressing is cooked and cooled. I have made other types to save time with the premade dressing, but this one wins out every time. This recipe has been in our summer get togethers for many years at the cabin "up north." I forgot about it and came across it...

Provided by mary Armstrong

Categories Vegetable Appetizers

Time 55m

Number Of Ingredients 13

Ingredients

DRESSING
1 c sugar
2 c oil ( i use olive oil)
1 c apple cider vinegar
VEGETABLES
1 large green pepper
1 large red pepper
1 large yellow pepper
1 large orange pepper
1 bunch green onion ( cut up into the green part)
2 can(s) black beans, drain and rinse
2 can(s) pinto beans, drain and rinse
2 can(s) white shoepeg corn

Steps:

1. Boil and stir sugar, oil and vinegar just until sugar is dissolved and liquid is clear. Cool.
2. Wash, dry and seed out all the peppers. Then dice them and put into a large bowl.
3. Dice green onions and cut up into the greens part way. I Don't use the last 1/3 of the tops.
4. Add the drained and rinsed beans and corn to the diced peppers. Gently stir the beans and corn into the peppers.
5. Pour cooled dressing over all and mix gently. Cover tightly. Refrigerate overnight. The next day drain off liquid of the amount you will serve.
6. Drain off only what you will use. The rest will keep up to a week in the fridge.
7. Serve with Frito scoops or Tostito scoops. This is a beautiful appetizer and oh so good. I have also added some cooked and cooled pasta for a change of pace and that was also very good!

THE BEST TEXAS CAVIAR RECIPE EVER!!!

The BEST Texas Caviar Recipe Ever!!! image

This is a sweet & sour version of Texas Caviar...Even my husband who really doesen't like anything with beans devours this recipe!!!! m Just try it you will NOT be dissapointed!!!

Provided by aHomeInMi

Categories Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) can pinto beans, drained
1 (16 ounce) can black-eyed peas, drained
1 (16 ounce) can white shoepeg corn, drained
1 (8 ounce) jar pimientos, drained
1 large chopped purple onion
1 green pepper, chopped
1/2 cup cider vinegar
1/4 cup olive oil
1 cup sugar
1/4 teaspoon salt (optional)
1/4 teaspoon pepper (optional)
1 (14 1/2 ounce) bag Tostitos Scoops

Steps:

Mix first 4 ingredients then add chopped onion & green pepper.
Refrigerate.
Meanwhile bring to a boil (stirring constantly) vinegar, oil & sugar.
pour hot mixture over beans.
refrigerate at lwast 2 hours (overnight is better).
drain before serving.
serve with Tostitos Scoops.

TEXAS CAVIAR DIP

Texas Caviar Dip image

I've seen other versions titled the same, but this one is by far my favorite. A fellow flight attendant shared it with me YEARS ago. I hate it I can't remember her name. It's quick and easy, and I always get requests for it. Depending on what you serve it with, it's a healthy, high fiber snack!

Provided by SpicyMomma

Categories Lunch/Snacks

Time 5m

Yield 3-4 Cups, 6-10 serving(s)

Number Of Ingredients 4

Ingredients

2 (16 ounce) cans black beans, drained and rinsed
1 (15 ounce) can Mexican-style corn, drained
1 bunch fresh cilantro, chopped
1 lime, juice of

Steps:

Rinse the black beans thoroughly to keep dip from looking "muddy".
Dump beans and corn into bowl.
Squeeze in the juice from the lime.
Add cilantro to taste.
Chill.
I think this dip is best served cold with Frito Scoops. You could also serve it with other chips, crackers, or tortillas, but I've seen people eat it with nothing but a spoon! It is best when made the day before, but it certainly doesn't have to be.

Nutrition Facts : Calories 255.5, Fat 1.2, SaturatedFat 0.3, Sodium 249.9, Carbohydrate 49.5, Fiber 13.3, Sugar 0.1, Protein 15.2