So what is Dixie Caviar, actually?

People seem to ask this question often (with a weird scowl, I might add). Well in case you were wondering,  it’s not some cutesy name — like Rocky Mountain Oysters — used to disguise something frightful, and quite frankly x-rated. Actually, it is a super tasty (and easy!) appetizer usually found in the South. Some might call it Texas Caviar or Tennessee Caviar, but let’s cut to the chase and call it what it really is.

Dixie Caviar was first served to me by my boyfriend’s sweet mother in Georgia, who seemed shocked I’d never had it. After one bite, I was hooked. Who knew something so simple could wow even the most discerning of palettes. It has since appeared at many birthday and beach parties, always to rave reviews.

Little did I know that further on down the line it would inspire the name for this very blog. Trying to be clever one day, I just had one of those aha! moments: not only is Dixie Caviar one of my favorite apps to make, but the name seems to perfectly personify my place in the kitchen. A little bit country. A little bit Cal’.  So there you have it, folks. Welcome to Dixie Caviar!

DIXIE CAVIAR

Source: Tina Thompson

1 can black-eyed peas, rinsed and drained
1 can corn, rinsed and drained
2 shallots, finely chopped (or 1 yellow or red onion)
1/2 cup canned pimientos, drained (or roasted red peppers)
1 cup Italian salad dressing, or to taste (I like the Zesty kind, or homemade)
Salt and pepper, to taste

Mix all the ingredients in a large bowl. Chill for an hour before serving to let the flavors combine. Serve with tortilla or regular potato chips.

Cook’s note: So the glory of Dixie Caviar is that it’s what one might call a “kitchen sink” recipe — meaning feel free to use pretty much everything or anything you can get your hands on from the pantry! For a Southwestern twist, use black beans instead of black-eyed peas, and add chopped red and green bell peppers (like the image above).