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Time for a Dip — Texas-style

Are you ready for some football? Serve it up with some Texas Caviar.

This is a healthier option to serve with chips or crackers during the big game. While there are many versions, this one has always been a hit at our house.

Make it on the spot or a couple of days ahead. Leftovers — if you have any — will last in the fridge about a week. Right now it’s too hot to grow and use your own cilantro, but by the time playoffs come around you’ll be able to use your own homegrown cilantro in this tasty dip.

Texas Caviar

Combine in a large bowl:

  • 5 cans plain black-eyed peas, rinsed and drained
  • 1 roasted red bell pepper, chopped
  • 1 roasted poblano pepper, chopped
  • 1 large shallot, chopped
  • 5-7 medium tomatoes, seeded and chopped
  • Handful of cilantro, chopped

Hint – chop all the ingredients about the same size as a single black-eyed pea, it makes for better scooping.

Dressing:

  • 1 cup extra virgin olive oil
  • ½ cup balsamic vinegar
  • 4-5 cloves of garlic finely chopped
  • Healthy pinch of salt

Mix dressing, add to bowl and toss. Serve immediately or put in fridge until you are ready to serve. Serve at room temperature.

Dana Nichols
Dana Nichols
As conservation manager at SAWS, Dana gets to spend her days promoting beautiful San Antonio landscapes that need little to no water while benefiting Texas wildlife. When she’s not working with her talented co-workers whipping up new landscape programs, she’s cooking up delicious dinners made with fresh herbs from her low-water-use garden or planning the next trip with her husband, Rick -- preferably to some exotic place that requires a passport.
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