Super Bowl XLIX is fast approaching, and whether you're still mourning over the Cowboys, cheering for the Seahawks or Pats, or just watching for the commercials like we are, let's be honest - the best part of football parties is the food. This recipe is one that often gets overlooked for queso or traditional bean dip, but try something new this year and bring Texas Caviar to your party! Don't worry, actual fish eggs have zero part in this hearty dip. It's simple to make, semi-healthy, and the perfect pair for a bag of Julio's tortilla chips (my mouth is watering just thinking about that Julio's magic dust - and also, forget we mentioned "healthy").
Texas Caviar is the brain-child of Helen Corbitt, a New-Yorker-turned-Texan whose culinary résumé included the Houston Country Club, Driskill Hotel in Austin, and Neiman Marcus's Zodiac Room in Dallas. She came up with the concoction in 1940 when challenged to create a recipe with only Texas-sourced ingredients that she had on hand, including the dreaded black-eyed peas. The pickle of the vinegar and kick of the onion and pepper took care of that, and the dip became an instant classic for the Lone Star State. Serve it up with chips this weekend and you'll be surprised how quickly it gets addicting!
Texas Caviar Recipe
(makes a LOT - halve this if you're having a smaller crowd)
215-oz cans cooked black-eyed peas
1/2 cup chopped green onion
1/2 cup diced red onion
2 cloves fresh garlic, minced
1 jalapeño, seeded and diced
3/4 cup vegetable oil
1/4 cup regular or red wine vinegar
1 tsp oregano
1 tsp basil
1/2 tsp salt
1/2 tsp black pepper
Optional add-ins: black beans, corn, chopped bell pepper, chopped celery, cilantro
Rinse and drain the black-eyed peas. Combine all ingredients in a large bowl, mixing and stirring thoroughly. Refrigerate immediately and let marinate for at least 6 hours before serving. Drain extra marinade before serving chilled. Serves 10+.
Images courtesy of Christin at Spicy Southern Kitchen, used with permission.