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Overhead view of dip with chips dipping into the dip.

Cowboy Caviar Dip

Course: Appetizer
Cuisine: American
Keyword: Texas Caviar
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16 (1/2 cup servings)
Calories: 40kcal
Author: Malinda Linnebur
This Cowboy Caviar Dip has many names and variations, but at its core, it’s a quick and zesty appetizer that resembles a salsa, similar to pico de gallo. Serve my personal version of cowboy salsa as a side, a topping, or a snack. It’s sure to be an instant hit with your family!
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Ingredients

  • 1 (15 ounce) (425g) can black eyed peas drained and rinsed
  • 1 (15.5 ounce) (439g) can black beans drained and rinsed
  • 1 (11 ounce) (311g) can white shoe peg corn drained
  • 1 (14.5 ounce) (411g) can petite diced tomatoes drained
  • 1 (10 ounce) (283 g) can Rotel
  • 1 small red onion chopped
  • 5 green onions chopped
  • 1 cup (235ml) Zesty Italian Salad Dressing
  • Salt and pepper to taste
  • Your favorite tortilla chips

Instructions

  • Combine all ingredients in a large mixing bowl. Let sit for several hours or overnight in the refrigerator to combine the flavors. Serve with chips.

Notes

  1. You can turn up the heat with this recipe by using hotter Rotel or by adding cayenne pepper.
  2. STORAGE: Store in an airtight container for up to 5 days. If adding an avocado to this dip do so just before serving because avocado darken over time. 
  3. LEFTOVERS: Mix leftover caviar with cold rice for a new side dish!
  4. Recipe from my mother-in-law.

Nutrition

Serving: 12cup | Calories: 40kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 148mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg