Tennessee Caviar Recipes

TENNESSEE CAVIAR

Steps:

• Combine peas, green pepper, onion, jalapeños, salsa, vinegar, olives, and salad dressing in bowl; mix well.
• Stir in bay leaves and salt (optional).
• Chill, covered, overnight.
• Remove bay leaves and serve with dip-sized corn chips.

REDNECK CAVIAR RECIPE

Steps:

• Add all dip ingredients except the avocado to a large colander to drain. When the mixture has finished draining, add all ingredients to a large bowl and mix to combine.
• Combine the dressing ingredients in a mason jar and shake well. Add to the dip and mix well.
• Just before serving, add the avocado, taste and add additional salt and pepper if needed, and combine. Serve cold or at room temperature.
• Store this dish tightly covered in the refrigerator for up to four days. Leftovers are delicious and even better the next day. Do not freeze.

SOUTHERN CAVIAR

Steps:

• Combine all ingredients and mix well.
• It can be made up to 24 hours in advance and kept in the fridge.

SOUTHERN COWBOY CAVIAR

Steps:

• Mix all of the ingredients except the chips.
• Refrigerate.
• Serve with chips.

SOUTHERN REDNECK CAVIAR

Steps:

• Mix all ingredients together.
• Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
• Serve with Tostitos Scoops or whatever chips you prefer.

TENNESSEE CAVIAR RECIPE - (4.3/5)

Steps:

• Combine all ingredients and stir. Let marinate for 1 to 2 hours.

TENNESSEE CAVIAR

Steps:

• Combine the peas, corn, tomatoes, green pepper, green onions, cilantro, picante sauce, vinegar and garlic in a bowl; mix gently.
• Chill about 8 hours.
• Drain.
• Serve with tortilla chips.