Add a Pinch’s Southern Caviar Dip

Add a Pinch’s Southern Caviar Dip is a great party recipe good on tacos, fish, chicken, salads, wrapss, scrambled eggs, or served as a side salad!

Friends, I’m so excited to share with you today Add a Pinch’s Southern Caviar Dip, a recipe from my friend Robyn’s new cookbook, Add a Pinch: Easier, Faster, Fresher Southern Classics.

What a beautiful book, full of everyday recipes! Seriously, folks, I could eat every dish that Robyn created. The book is packed with 100 recipes, from Starters and Snacks to Desserts (Sweet Endings).

Robyn (who blogs at Add a Pinch) specializes in her savory Skillet Suppers, like Sunday Roasted Chicken, Broiled Grouper with Lemon Basil Butter, and Southern Buttermilk Fried Chicken. There are fabulous appetizers, like this Southern Caviar Dip recipe, Cranberry Chicken Bites, and Olive and Bacon Deviled Eggs (can you say, Easter Menu?).

Then desserts like Georgia Peach Crisp, Coconut Custard Pie, and Mimi’s Pecan Pie … all southern classics!

The photography is splendid, as is Robyn’s sweet family, nestled into the beautiful color shots. Robyn and I have been friends for almost 8 years, and she’s just as sweet in real life as in the pages of this book!

Check out Robyn’s book yourself, Add a Pinch: Easier, Faster, Fresher Southern Classics, available at Amazon, Barnes & Noble, Indiebound, Walmart and Target (sold out on QVC – ww!)

Add a Pinch’s Southern Caviar Dip

This past weekend, friends came to visit, and we watched the final four March Maddness game (so sad to see Oregon lose). We munched, in delight, and then nervousness, and then delight, and then the dreaded loss, on Add a Pinch’s Southern Caviar Dip recipe, with chips and veggies!

So good, it will be a new favorite of mine, a great party recipe indeed! It’s even good on tacos, fish, chicken, salads, wrapss, scrambled eggs, or served as a side salad!

ENJOY!

No ratings yet

Leave a Review

Get the Recipe:

Add a Pinch's Southern Caviar Dip

This spicy southern twist on salsa features black-eyed peas and Vadalia onion. It’s full of fresh ingredients, so you know it’s good for you . You can add more jalapeno if you like a spicier spread, or use less if you prefer it milder. This recipe makes a gracious plenty, but it goes quickly.

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Yield: 8 -10

Print Recipe Pin Recipe Save RecipeSaved!

Ingredients

 

1x2x3x

• 2 cups cooked black-eyed peas, I used 2 cans of Bush’s Black Eyed Peas
• 2 cups cooked fresh or frozen and thawed corn kernels
• 2 medium fresh tomatoes, chopped
• 1 medium green bell pepper, chopped (I used a red bell pepper)
• 1/2 medium Vadalia or other sweet onion, chopped
• 1 jalapeño pepper, or to taste, seeded and finely chopped
• 1 garlic clove, minced
• 1 tsp. chopped fresh oregano or 1/2 tsp. dried
• 1 tsp. chopped fresh basil, or 1/2 tsp. dried
• 2 Tbsp. olive oil

Instructions

 

• In a large bowl, combine the peas, corn, tomatoes, bell pepper, onion, jalapeño, garlic, oregano, basil, and oil.
• To serve, use a slotted spoon to transfer the mixture to a serving bowl, discarding the excess liquid.

Author: Sandy / Reluctant Entertainer

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

More recipe’s from Robyn’s book:

Easy Pepper Steak {Aggie’s Kitchen}

Tarragon Chicken Salad {She Wears Many Hats}

Southern Cheese Crackers {Bake at 350}

Strawberry Shortcakes with Sweet Cream {Southern Bite}

Easy Citrus Shrimp Recipe {Grandbaby Cakes}