To make Texas Caviar, combine peas and onions in medium bowl. Whisk together oil, chili powder and vinegar; stir into black-eyed pea mixture until well coated. Cover and marinate at room temperature for 2 to 4 hours, stirring occasionally.
Heat charcoal or gas grill to medium-high. Wrap 1 slice of bacon around sides of each filet; secure with wooden pick.
Grill pork filets 13 to 18 minutes, turning every 5 minutes, until internal temperature reaches 150 degrees F. Serve filets with Texas caviar.
Rinse the black beans thoroughly to keep dip from looking \"muddy\".
Dump beans and corn into bowl.
Squeeze in the juice from the lime.
Add cilantro to taste.
Chill.
I think this dip is best served cold with Frito Scoops. You could also serve it with other chips, crackers, or tortillas, but I've seen people eat it with nothing but a spoon! It is best when made the day before, but it certainly doesn't have to be.
Add milk to the softened cream cheese and beat together until fluffy.
Beat in the chives and parsley.
Gently stir in half of the caviar into cheese mixture.
Place in a serving bowl and garnish with the remaining caviar.
For color, decorate outer edge of bowl with parsley sprigs.
Makes 1 1/4 cups of dip.
Serve with crisp, raw vegetables or thinly sliced toast points.
Blend all ingredients together except the caviar.
Carefully fold in the caviar.
In a small bowl, stir together the mayonnaise and the hard-cooked eggs.
Spread the mixture over the bottom of a non-metallic 8-inch pan or plate. Layer the onion on top. Combine the cream cheese and sour cream and spread evenly over the onions. (Can make in advance up to this point.) Sprinkle with the caviar. Refrigerate.
Serve chilled with crackers, baguette slices or endive cups.
Mix sour cream with chopped scallions and red caviar.
Blend and chill.
Garnish with chopped, fresh parsley.
Serve with water biscuits and chilled champagne.
Spread jalapeno bean dip in 3-quart oblong glass dish.
Mash avocados and season with lemon juice, salt and pepper.
Spread over jalapeno dip.
Combine sour cream with mayonnaise and taco seasoning and spread over avocado layer, then add on the following over chopped green onions seeded and pulp, chopped tomatoes, chopped olives and shredded cheese.
Dip can be divided in 2 (1 1/2-quart) oblong glass dishes.
In casserole dish you plan to use, add bean dip on bottom, mix together avocados, lemon juice, salt and pepper and add, mix together sour cream, mayonnaise and taco seasoning mix and add, sprinkle together onions, tomatoes, olives and cheese.
Serve with Doritos.
Combine avocados, lemon juice and salt and pepper.
Mix together the sour cream, mayonnaise and taco seasoning.
Layer ingredients in a flat dish in this order: bean dip, avocado mixture, taco mixture, chopped green onions, chopped tomatoes, chopped ripe olives and cheese.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
Combine all ingredients.
Refridgerate an hour or so to let the flavors meld.
Serve with tortilla chips. The recipe makes a LOT so have a good-sized container on hand to keep it in (or 1/2 the recipe), but if you bring it to a party to serve in a chip and dip tray it will go fast so it's good to have plenty on hand to replenish -- .
ake the roasted red pepper dip: Preheat the grill to hot
his recipe and have updated it for the amount of !cheap! caviar
go through the whole recipe here, but you can use
Mix all ingredients and chill.
The longer it chills, the better it tastes.
Will keep in the refrigerator indefinitely. Use with nachos as a dip.
Combine; mix lightly.
Cover and chill at least 2 hours.
May be used as a salad or as a dip with tortilla chips.
Soak dried peas overnight.
Drain, then cover with fresh water. Cook 35 to 49 minutes. Drain peas well. Cool.
Add peas to all other ingredients. Chill.
This will keep for weeks. Serve with Wheat Thins as a dip or as a salad.
Dice green pepper and chop onion, fresh tomato, cilantro, jalapeno and green onion( include green tops).
Don't forget to seed jalapeno as the seeds would make it very hot.
Drain hominy and black-eyed peas.
In a large bowl combine all ingredients.
Cover and marinade in refrigerator 24 hours.
Then you are ready to use as a dip.
Mix all ingredients and let sit at least four hours in the fridge. The longer it sits the better. Serve with chips.