a really good Texas Caviar.

Phewwww. Jojo’s two bottom teeth poked through last weekend and she’s needed a lot of love this week, so that’s why it’s been a slower blog content week.  Just so you know, my current goal for the blog is 3 posts a week!

I’m here today with a really good recipe for Texas Caviar. Have you ever heard of Texas Caviar? It’s a chip dip made with black eyed peas and Italian dressing. I’ve always thought it was great, but then last weekend my mom made a version with avocado and a ton of cilantro that was even more great than usual, so I decided it was definitely worth sharing with y’all!

While there are a lot of tasty ways to eat this dip, my favorite is with tortilla chips or on top of tacos.  I added some this morning onto breakfast tacos and it is so good.  And I know we’re grilling burgers tonight, so I’m thinking this would be a tasty topping on those too. If you make this, let me know!

Texas Caviar

Total Time: 20 minutes (+at least 6 hours chill time)


24hrs ahead of serving
2, 15oz cans black eyed peas (rinsed & drained)
1, 15oz can sweet corn (rinsed & drained)
1 pint cherry tomatoes, quartered
1 orange bell pepper, finely diced
1 jalepeño, seeded and finely chopped
1 poblano pepper, finely chopped
1, 4oz can green chiles
2 limes, juiced
3/4 cup Italian salad dressing (I used Wish-bone®...if you're struggling with orthorexia, using Wish-bone may be a great challenge.)
salt/pepper to taste

right before serving
1 bunch cilantro, finely chopped
2 avocados, cut into 1/2"ish pieces


The day before you want to serve this (yep, you wanna make this ahead of time so everything can meld together), combine all ingredients except avocados and cilantro.  Stir until combined.  Cover and place in the fridge overnight.  Right before serving, add in cilantro and avocados.  Serve with chips or as a topping on tacos.  It's super good on breakfast tacos!

recipe source: my mom.