Wednesday, May 30, 2012

Cowboy Caviar

No one throws a tailgate like Gamecock fans, specifically the Snelling Family of South Carolina.  I've had this recipe in my rotation of dip recipes since 1999 thanks to my dear friend Sara (Snelling) Wilson, one of the finest ladies the South has to offer armed with a ton of charm, sugary sweet laughter & stellar Southern family recipes.  Check out my adaptation of Sara's cowboy caviar dip (read: I added avocado, of course!) after the jump.

  1. 15 ounce cane black beans (rinsed & drained)
  2. 4 ounce can rip olives (drained & chopped)
  3. 1/4 cup onion (finely chopped)
  4. 1 clove garlic (finely chopped)
  5. 2 tablespoons olive oil
  6. 2 tablespoons fresh lime juice (I added some fresh zest too!)
  7. 1/4 teaspoon red pepper flakes
  8. 1/4 teaspoon ground cumin
  9. 1/4 teaspoon black pepper
  10. 1 medium red bell pepper (diced)
  11. 1 avocado (sliced)
  12. 8 ounce cream cheese (try tofutti cream cheese it's a great alternative - I did!)

Make it:
  1. Mix the first ten ingredients together. Best if you can let this marinate for a few hours or over night but still tasty if serving right away.
  2. Smear the cream cheese on the bottom of a serving dish in an even layer.
  3. Arrange avocado slices over the cream cheese, smear to make an even layer.
  4. Spoon bean mixture on top. Garnish with parsley or sliced green onions or anything green that will make it look pretty. Serve chilled with tortilla chips.

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