Cowboy “Caviar”

Makes about a quart

A surefire hit at tailgates and potlucks, this dip combines lots of fresh veggies and beans with a light vinaigrette that adds zip to any chip.



  • 3 ears of corn, kernels removed
  • 1 can black-eyed peas, drained
  • 1 cup cherry tomatoes, quartered then diced
  • 1/2 large red onion, medium dice
  • 1 red bell pepper, medium dice
  • 1/3 cup Wickles Pickles, chopped up (Wickles Pickles are sweet pickles made in AL!)
  • 1 serrano or jalapeño pepper, thinly sliced
  • salt and pepper to taste

Apple Cider Vinaigrette:

  • 1 cup olive oil
  • 1 cup apple cider vinegar
  • 1/2 cup honey
  • 3 tbsp. soy sauce
  • 3 tbsp. garlic, minced
  • 2 tsp. ginger, grated


  1. Combine all base ingredients in a bowl.
  2. Whisk the vinaigrette ingredients together in a separate bowl.
  3. Add some of the vinaigrette to the base, taste and add a bit more if you like. Reserve any leftover vinaigrette for salads.
  4. Season with salt and pepper and enjoy with your favorite healthy chips, crackers, pork rinds or celery.

Recipe courtesy of Rob Varner of Sheepshead Eats.