Texas Caviar from the Cowgirl Hall of Fame Restaurant

Kirstin in the Couv's Note:

Great Texas Caviar

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 10

• 3 (16 ounce) cans black-eyed peas, drained and rinsed of all juice
• 1 jar chopped pimiento, juice included
• 1 bunch scallion, thinly sliced,green part only
• 1 tablespoon fresh oregano
• 1 tablespoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 1/2 bunch parsley, chopped
• 3 fresh jalapeno chiles, chopped
• 1 firm ripe tomato, chopped
• 2 cups vinaigrette
• 1 green bell pepper, finely chopped
• 3 cloves fresh garlic, pressed or minced

Directions:

1. In a large bowl, stir all ingredients very well.
2. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.
3. Remember the longer it sits, the better it gets!
4. Serve with old-fashioned saltine crackers or with corn tortilla chips.

Reviews

[bratty]

made this yesterday, and served it last night. at first everyone was like "what's that?"..and then they gobbled it up. really good flavors. very simple ingredients, and easy to prepare. a change from the typical dip for a chip. very good, i will definately make this one again.

[Melinda Tillitski]

Super - served with Crab cakes - easy to make - new flavor combinations - all guests loved it -

[BtNugget]

Delicious! I used a mixture of black-eyed peas, chick peas, whole kernel corn, and black beans. It was a perfect dip with tortilla chips.