Creamy Cowboy Caviar Dip
A fun and flavorful dip made with beans, corn, crisp veggies, and a creamy dressing, perfect for parties and gatherings.
Ingredients
Main Ingredients
- 1 can Black beans, rinsed and drained
- 1 can Black eyed peas, rinsed and drained (or more black beans if that is what you have)
- 1 can Sweet corn, drained (canned works, thawed frozen works too)
- 1 cup Diced bell pepper (any color)
- 1/2 cup Diced red onion (or green onion for a milder flavor)
- 1/2 cup Diced tomatoes (preferably Roma for less wateriness)
- 1 small Jalapeno, finely chopped (optional for spice)
- 1/4 cup Chopped cilantro (optional)
- 1 cup Shredded cheddar or pepper jack blend
Dressing Ingredients
- 1/2 cup Sour cream (or Greek yogurt for a lighter vibe)
- 2 tablespoons Mayonnaise (just a little for richness)
- 2 tablespoons Fresh lime juice
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1/4 teaspoon Cumin (pinch)
Instructions
Preparation
- Rinse and drain the beans and peas, then shake off extra water.
- Dice your peppers, onion, tomatoes, and jalapeno. Keep the pieces small so every scoop gets a bit of everything.
- In a large bowl, add beans, peas, corn, and all the chopped veggies. Toss gently.
- In a smaller bowl, whisk together sour cream, mayo, lime juice, and seasonings. Taste and adjust for lime, chili powder, or salt.
- Pour the dressing over the bean mixture and stir until well-coated.
- Fold in the shredded cheese and cilantro at the end to keep it fresh.
- Chill for 20 to 30 minutes if you have time to enhance the flavors.
Notes
This dip can be served with tortilla chips, sliced mini peppers, spooned over tacos, or as a side for cookouts. It can also be stored in the fridge for 2-3 days. Remember to stir before serving as the dressing can settle.