Dixie Caviar Cups

Dixie Caviar CupsRecipe
Photo: Jennifer Davick; Styling: Melanie Clarke
Here's to good luck for the year! For a more casual presentation, place black-eyed pea mixture in a bowl, garnish with sour cream, and serve with scoop-style tortilla chips.


Makes 15 appetizer servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Chill: 24 Hours


1 (15.8-oz.) can black-eyed peas, rinsed and drained
1 cup frozen whole kernel corn
1 medium-size plum tomato, seeded and finely chopped
1/2 medium-size green bell pepper, finely chopped
1/2 small sweet onion, finely chopped
2 green onions, sliced
1 jalapeño pepper, seeded and minced*
1 garlic clove, minced
1/2 cup Italian dressing
2 tablespoons chopped fresh cilantro
30 Belgian endive leaves (about 3 bunches)
1/2 cup sour cream


1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.

2. Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.

*2 1/4 tsp. finely chopped pickled jalapeño peppers may be substituted.

Note: For testing purposes only, we used Bush's Blackeye Peas.