I stumbled upon this Texas Caviar Dip while on vacation this summer. It is an easy, tasty, budget friendly appetizer that is great for large groups. You’re going to love it!
At a Fourth of July party, this dip was eyeing me from the corner of the room. I could hear a faint, “Try me! I’m delicious!”
It then taunted me, “Ha! Now, try to stop!”
It laughed and I ate. And kept coming back for more. And then asked for the recipe, promising to give credit.
It must have known I had a food blog or something.
So thank you Tom and Cathy Richter. You have introduced a staple into our home. Especially one for when we entertain large groups. I have seen first hand a crowd of college boys devour this dip. With many more to come, I’m sure.
So here it is. Texas Caviar. That I found in Florida. Go figure.
The great thing about this dip is that it’s easily customizable to what you have on hand. My only advice is to make sure it has either some jalapeños in it or a poblano pepper to give it a little kick. The first time I made this, I was a little shy on the spicy ingredients and was itching for a bit more flavor.
The leftovers hold out pretty well too. Even though the avocado gets a little mushy, the acidity from the apple cider vinegar kept it from browning. We munched on this for a good 2-3 days after it was made. We also put it in our Killer Carnitas (cookbook recipe).
Ready to try it out?Print
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 5 stalks of celery, chopped
- 1 red onion, diced
- 1 avocado, diced
- 4-5 small jalapeno peppers, seeded and chopped
- 2 (red or green) bell peppers, diced
- In a small mixing bowl, combine olive oil, apple cider vinegar, and sugar. Set aside.
- In a large bowl, combine the remaining ingredients.
- Pour the dressing over the ingredients and toss until well coated.
- Serve with tortilla chips!
You can make this ahead of time but I’d recommend not adding the avocado until right before serving.