Name: Cowboy Caviar Dip (Standard)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 Can Black-Eyed Peas-rinsed and drained; 1 Can Corn-drained; 1 Red Bell Pepper-diced; 1 Green Bell Pepper-diced; 1/2 Red Onion-diced; 1 Jalapeño-seeded and minced; 1/4 Olive Oil; 2 Lime Juice-freshly squeezed; 1/2 Cumin-ground; 1/4 Chili Powder; 1/2 Garlic Powder; 1/2 Onion Powder; 1/4 Smoked Paprika; 1/2 Salt; 1/4 Black Pepper; 1/4 Cilantro-chopped

Recipe tier

A vibrant and flavorful dip featuring black-eyed peas, corn, bell peppers, and a zesty lime vinaigrette. Perfect with tortilla chips for a crowd-pleasing appetizer.

Total 20 min

Serves 6 servings

Steps 5

Ingredients 16

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Soul kitchen · 35 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 8m Cook 12m Plate 5m Reset 10m

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Vegetables
1 283 g Can Black-Eyed Peas-rinsed and drained
1 170 g Can Corn-drained
1 142 g Red Bell Pepper-diced
1 142 g Green Bell Pepper-diced
71 g Red Onion-diced
1 120 g Jalapeño-seeded and minced
Dressing
60 mL Olive Oil
2 30 mL Lime Juice-freshly squeezed
5 g Cumin-ground
2.5 g Chili Powder
3 g Garlic Powder
3 g Onion Powder
2.5 g Smoked Paprika
3 g Salt
1.25 g Black Pepper
Garnish
30 g Cilantro-chopped

Equipment

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Instructions

🎙️ Cook with voice coach

In a large bowl, combine all Vegetables.
In a separate small bowl, whisk together all Dressing ingredients until well combined.
Pour the Dressing over the vegetables and toss gently to coat evenly.
Stir in the Cilantro.
Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve with tortilla chips.