Texas Caviar

We recently had a family reunion where 50 of our family and friends gathered for Daddy’s BBQ, and great music, despite the 100+ degree weather. Cooking for that many people can prove to be a challenge in trying to keep things simplified, yet still serve wonderful food in the hot Texas heat. We kept the appetizers simple….Texas Caviar – a Black Eyed Pea Dip served with Tortilla Chips, and homemade salsa – no refrigeration needed. We loved that we could make it days in advance and it would only taste better as the flavors merged together.

This dip is easy to assemble, it just requires a bit of chopping beforehand. We don’t pull out the Cuisinart chopper for this, however, as we like the dip to remain chunky.


2 cans Black Eyed Peas, drained
1 Purple Onion, chopped
2 chopped tomatoes
3 stalks chopped celery
1 large red pepper, chopped
1 bunch cilantro, chopped
juice from 1/2 lime
2 jalapenos (less if you don’t like the heat)
1/2 teaspoon Ground Mustard
1 teaspoon Chili Powder
1 teaspoon Celery Seed

Dressing Ingredients:

1/2 cup Red Wine Vinegar
1/2 cup Olive Oil
Salt and Pepper to Taste

Pour your olive oil and vinegar in a bowl and whisk together. Add salt and pepper to taste and set aside.

Chop your purple onion, tomatoes, celery, red pepper, cilantro, and jalapenos. Drain black eyed peas and pour into bowl. Add chopped ingredients.

Add lime juice, dressing, chili powder, and celery seed and combine thoroughly.

Add additional salt and pepper if needed. Spoon into canning jars and keep refrigerated for up to a week. These jars are great to give as gifts!

I had to laugh when I uploaded these photos and saw that the photo I took with my Chocolate Schnauzer, Winston, showed him not only in the background, but licking his lips while looking at this dip!

Recipe makes approximately 3 pint jars of dip. Enjoy!

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