Description
Assemble this seven-layer dip using classic Cowboy Caviar ingredients for an easy, crowd-pleasing party appetizer.
Ingredients
Scale
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup chopped red onion
- 1 cup chopped tomato
- 1 cup chopped avocado
- 1 (10 ounce) can Ro-Tel tomatoes and green chilies, drained
- 1 (16 ounce) container sour cream
- 1 packet taco seasoning mix
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup prepared salsa
- 1/4 cup chopped fresh cilantro
Instructions
- In a medium bowl, combine the rinsed black beans, black-eyed peas, thawed corn, chopped red onion, chopped tomato, and drained Ro-Tel. Mix these ingredients gently. This is your ‘caviar’ base.
- In a separate small bowl, mix the sour cream and taco seasoning until fully combined.
- Select a clear, shallow serving dish (approximately 9×13 inches or similar size).
- Spread the seasoned sour cream mixture evenly over the bottom of the dish to form the first layer.
- Spoon the black bean and corn mixture evenly over the sour cream layer.
- Arrange the chopped avocado in an even layer over the bean mixture.
- Sprinkle the shredded cheese evenly over the avocado layer.
- Pour the salsa over the cheese layer, spreading it gently to cover.
- Top the dip with the chopped fresh cilantro.
- Cover the dish and chill for at least 1 hour before serving. Serve with tortilla chips.
Notes
- You can prepare the bean and corn mixture up to one day ahead.
- If you prepare the dip ahead, add the avocado layer just before serving to prevent browning.
- Use your favorite mild or spicy salsa based on your preference.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Assembly
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/12 of dip
- Calories: 160
- Sugar: 4
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 7
- Cholesterol: 25