Black-eyed peas are responsible for why this dish is referred to as Texas caviar (aka cowboy caviar) a humorous comparison due to their resemblance to caviar. This tasty Tex-Mex appetizer (or snack) for black-eyed peas dip is flavored with lots of chopped cilantro, avocado, garlic, tomatoes, and peppers. It’s not smooth like hummus or an old-fashioned French onion dip but slightly more chunky, like a bean salsa. You could even pass it off as a cold salad if you wanted to; in fact, it’s often interchangeably referred to as a salad or a dip.
If you’ve never tried them before, black-eyed peas have a nutty and earthy taste and the texture is dense and firm, yet a bit soft. Make this dip a day in advance and refrigerate overnight for the best flavor. Bring it to your next potluck or outdoor cookout, where you can serve it with tortilla chips or toasted pita bread.
- 3 (15-ounce) cans black-eyed peas with chopped jalapeño peppers, drained
- 1 purple onion, chopped
- 3 tomatoes, chopped
- 3 cloves garlic, chopped
- 2 avocados, chopped
- 2 jalapeño peppers, chopped
- 1 green bell pepper, chopped
- 1/2 bunch cilantro, chopped
- Zesty Italian salad dressing, as needed
- Salt, to taste
- Freshly ground black pepper, to taste
Gather the ingredients.
Combine the black-eyed peas, chopped vegetables, and cilantro with the Italian dressing until you get a good consistency for dipping.
Add salt and pepper and refrigerate overnight.
Serve with tortilla chips or toasted pita bread.