Paula Deen South Georgia Caviar

Paula Deen South Georgia Caviar turns black-eyed peas, sweet corn and red bell pepper into a zesty chilled bean dip in 20 minutes, plus an overnight chill. This make-ahead Southern appetizer dip fits game day, potluck and holiday table spreads, so it easily feeds 10 hungry guests.

Let the mixture chill overnight in the fridge, because that time lets the Italian dressing soak into the peas and corn. Serve it after an hour or two and it tastes more like dressed vegetables than a finished dip.

Paula keeps it simple with canned peas, corn and diced tomatoes with green chiles, so there is no soaking or simmering. Draining every can well, and the pimentos too, keeps the dressing from turning watery by the next day.

Paula Deen South Georgia Caviar

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking timeminutes

Calories

150

kcal

Black-eyed peas, corn and chopped peppers turn tangy and juicy as they marinate in Italian dressing overnight. Scoop it up with corn chips for a crunchy, cold bite with a little jalapeño heat.

Ingredients

• 2 (15 oz) cans drained black eyed peas
  

• 1 (15 oz) can drained whole kernel corn
  

• 1 (10 oz) can diced tomatoes and green chiles
  

• 2 cups chopped red bell pepper
  

• 1/2 cup chopped jalapeños
  

• 1/2 cup chopped onion
  

• 1 (8 oz) bottle Italian dressing
  

• 1 (4 oz) jar drained Chopped pimentos
  

Directions

• Drain the cans: Drain 2 cans black-eyed peas, 1 can whole kernel corn and the jar of chopped pimentos well. Then open the can of diced tomatoes and green chiles.
• Combine everything: Add the peas, corn, tomatoes and green chiles, 2 cups chopped red bell pepper, 1/2 cup chopped jalapeños, 1/2 cup chopped onion and the pimentos to a large bowl. Then pour in the 8 ounce bottle of Italian dressing.
• Stir gently: Stir everything together gently so the peas stay whole. Keep going until the dressing coats every piece.
• Chill overnight: Cover the bowl and refrigerate the mixture overnight. That gives the flavors time to blend, so it tastes much better the next day.
• Serve with chips: Give the caviar a quick stir before serving. Then spoon it into a bowl and set out corn chips for scooping.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 5-quart stainless steel colander, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dried black-eyed peas instead of canned?

Yes, but cook them until tender first and let them cool completely. About 3 cups of cooked peas matches the two cans, and you should drain them well before mixing.

How long does South Georgia caviar keep in the fridge?

Keep it in a covered container in the fridge, where it stays good for several days. The vegetables soften a little over time, so stir it before each serving.

Can I make it less spicy?

Cut back on the jalapeños, or scrape out their seeds and ribs before chopping. You can also use a mild can of diced tomatoes if the green chile version is too hot.

What can I serve it with besides corn chips?

Any sturdy chip or cracker works, since the mixture is chunky and juicy. It also tastes good spooned over a green salad or served as a side next to grilled chicken.

Why does my caviar turn watery?

Skipping the draining step is the usual cause, because the canned liquid thins out the dressing. Drain the peas, corn and pimentos well, and pat the pimentos dry if they look wet.