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Photo: Jennifer Davick; Styling: Melanie Clarke Photo by: Photo: Jennifer Davick; Styling: Melanie Clarke

Dixie Caviar Cups

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.

Southern Living DECEMBER 2008

  • Yield: Makes 15 appetizer servings
  • Prep time:15 Minutes

Ingredients

  • 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

Preparation

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.

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Dixie Caviar Cups recipe

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