Dixie Caviar Cups

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.

Yield: Makes 15 appetizer servings
Recipe from Southern Living

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  • 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. 1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.
  2. 2. Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.
  3. *2 1/4 tsp. finely chopped pickled jalapeño peppers may be substituted.
  4. Note: For testing purposes only, we used Bush's Blackeye Peas.
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