Olive Dip Aka Mexican Caviar Recipes

MEXICAN CAVIAR

Steps:

• Blend all the above ingredients and preferably let sit overnight.
• Serve with Fritos Scoops Corn Chips.
• Recipe easily doubled.

MEXICAN CAVIAR

Steps:

• Combine all ingredients, except tomatoes (see notes) and chill overnight.
• My notes:
• Add the tomatoes right before serving to avoid making the dish too watery as they marinate overnight.
• I prefer a medium (to fine) chop to the ingredients.
• I would add jalapenos for heat.
• Serve with Corn Chips for scooping.

TEXAS CAVIAR

Steps:

• Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
• Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
• Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.

MEXICAN CAVIAR (BEAN DIP)

Steps:

• Drain and rinse the beans and peas.
• Chop the pimentos.
• Chop the celery.
• Chop the onion.
• Chop the jalapeños.
• Add the corn.
• Mix together the above solids:.
• Then in a saucepan mix:
• olive oil.
• cider vinegar.
• sugar.
• Cook liquids until the sugar dissolves.
• Pour liquid over the solids - cover and put in refrigerator for at least one hour.
• Drain liquid and serve. Fritos scoops work great with the dip.

CLASSIC TEXAS CAVIAR

Steps:

• In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.

OLIVE DIP AKA MEXICAN CAVIAR

Steps:

• 1. Using a large mixing bowl, open the cans of olives and drain well. Then slice each olive into about 4 pieces..do that with both cans of olives. Then open jar olives, drain and slice also, add to bowl.
• 2. Chop tomatoes, onions and garlic and add to same bowl. Mix well. Then add the olive oil, red wine vinegar, salt and pepper and mix again.
• 3. It is best to let this sit in the fridge, covered, overnight, stir every now and then to blend flavors. Serve with Frito Scoops. I have also used tortilla chips, but everyone seems to like the Scoops the best.