Caviar Dip Recipes

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COWBOY CAVIAR

Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.

Provided by Ben S.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 40m

Yield 8

Number Of Ingredients 10



Cowboy Caviar image

Steps:

  • Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 32.3 g, Fat 9.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.5 g, Sodium 1255.3 mg, Sugar 5.5 g

1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
½ medium onion, chopped
¼ green bell pepper, finely chopped
½ cup chopped pickled jalapeno peppers
½ teaspoon garlic salt
1 cup Italian salad dressing
¾ cup chopped cilantro

TEXAS CAVIAR

Up your snack game with this quick and colorful recipe for Texas caviar that can be a dip, salad topping, taco filling and more. My family has always gone for the rainbow version, sneaking in veggies of every color to round out the bowl. Jalapeno provides a kick, but you can remove the seeds or omit it altogether for less heat.

Provided by Kelly Senyei

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 14



Texas Caviar image

Steps:

  • Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
  • Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
  • Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.

3/4 cup apple cider vinegar
1/2 cup vegetable oil
1 tablespoon water
1/2 cup sugar
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
One 15-ounce can black-eyed peas, rinsed and drained
One 15-ounce can black beans, rinsed and drained
One 15-ounce can corn, drained
1/2 cup finely chopped red onion
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1/4 cup finely diced jalapeno (remove seeds for less heat)
Tortilla chips, for serving

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS

This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar - preferably bright orange beads of salmon roe - glow like jewels on top. One of the easiest hors d'oeuvres to put together, it's also one of the most festive.

Provided by Melissa Clark

Categories     dips and spreads, finger foods, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8



Caviar Sour Cream Dip With Potato Chips image

Steps:

  • In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
  • Spoon caviar on top and serve with potato chips and celery sticks.

1 cup sour cream
1 1/2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon chopped fresh chives
1/4 teaspoon ground white pepper
Kosher salt, to taste
About 2 ounces salmon roe or other caviar, for garnish
Potato chips, for serving
Celery sticks, for serving

CAVIAR DIP

Uses inexpensive black caviar sold in glass jars at most markets. Don't use the good stuff because it will be overwhelmed by the other ingredients. From "Fast Appetizers" by Hugh Carpenter and Teri Sandison. Note: Caviar should not be eaten with a metal spoon because metal oxidizes the eggs and gives them a off taste. The most common serving spoon is mother-of-pearl.

Provided by gailanng

Categories     Cheese

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 7



Caviar Dip image

Steps:

  • In a small bowl, stir together the mayonnaise and the hard-cooked eggs.
  • Spread the mixture over the bottom of a non-metallic 8-inch pan or plate. Layer the onion on top. Combine the cream cheese and sour cream and spread evenly over the onions. (Can make in advance up to this point.) Sprinkle with the caviar. Refrigerate.
  • Serve chilled with crackers, baguette slices or endive cups.

Nutrition Facts : Calories 263.2, Fat 21.9, SaturatedFat 9.8, Cholesterol 266, Sodium 406.4, Carbohydrate 6.8, Fiber 0.5, Sugar 3.6, Protein 10.7

3 tablespoons mayonnaise
6 hard-cooked eggs, chopped
1 1/2 cups red onions, chopped fine
1 (8 ounce) package cream cheese, room temperature
2/3 cup sour cream
1 (4 ounce) jar black caviar
crackers, thinly sliced baguette or endive, cups

RED CAVIAR DIP

Categories     Condiment/Spread     Dairy     Fish     Onion     No-Cook     Cocktail Party     New Year's Eve     Sour Cream     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5



Red Caviar Dip image

Steps:

  • Mix sour cream, green onions, lemon juice and 1 tablespoon chives in medium bowl. Gently fold in 1/4 cup caviar. Transfer to serving bowl. (Cover and refrigerate at least 6 hours and up to 1 day.)
  • Sprinkle dip with remaining 1 teaspoon chives and 3 tablespoons caviar.

1 cup sour cream
2 green onions, very thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon plus 1 teaspoon chopped fresh chives
1/4 cup plus 3 tablespoons salmon caviar, drained, gently rinsed

EGG-AND-CAVIAR DIP

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 6



Egg-and-Caviar Dip image

Steps:

  • Combine all ingredients except roe in a bowl; spread evenly in a 9-inch gratin dish or pie dish. Top with roe in a single layer. Serve immediately with crackers.

12 hard-cooked eggs, chopped (about 4 1/2 cups)
1/2 cup creme fraiche
3 tablespoons minced fresh chives
1/2 teaspoon coarse salt
1/2 teaspoon Dijon mustard
6 ounces trout roe (available at specialty-food stores)

COWBOY CAVIAR

Depending on where you're from, this simple dip is known as cowboy caviar or Texas caviar, and it's a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it's always good with a pile of tortilla chips.

Provided by Margaux Laskey

Categories     easy, snack, crackers and chips, dips and spreads, finger foods, appetizer

Time 2h15m

Yield 8 cups

Number Of Ingredients 15



Cowboy Caviar image

Steps:

  • Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
  • Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
  • To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

1/3 cup olive oil
1/4 cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
3 plum tomatoes, cored, seeded if desired, and diced
1/2 red onion, finely diced (about 3/4 cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving

CAVIAR DIP WITH ROOT-VEGETABLE CHIPS

Serve this cool, creamy, salty dip with homemade root-vegetable chips, or store-bought ones.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 5



Caviar Dip with Root-Vegetable Chips image

Steps:

  • Stir together sour cream and creme fraiche in a serving bowl. Gently stir in caviar and 2 tablespoons chives until well combined. Cover, and refrigerate for 1 hour (or up to 1 day).
  • Sprinkle the dip with caviar and remaining 2 teaspoons chives for garnish. Set serving bowl in a larger bowl filled with ice. Serve immediately with root-vegetable chips.

1 cup sour cream
1 cup creme fraiche
7 ounces paddlefish caviar, plus more for garnish
2 tablespoons plus 2 teaspoons finely chopped chives
Root-Vegetable Chips, or substitute store-bought, for serving

CAVIAR DIP

From Ina Garten (Barefoot Contessa). This is a great dip for a party and is wonderful served with potato chips or crackers.

Provided by Miraklegirl

Categories     Cheese

Time 5m

Yield 2 cups

Number Of Ingredients 9



Caviar Dip image

Steps:

  • Cream the cream cheese until smooth in an electric mixer fitted with the paddle attachment, With the mixer on medium speed, add the sour cream, lemon juice, dill scallion, milk, salt and roe, With a rubber spatula, fold in three quarters of the salmon roe, Garnish with remaining roe and sprigs of fresh dill,.

Nutrition Facts : Calories 592.1, Fat 54.9, SaturatedFat 33.3, Cholesterol 323.4, Sodium 631.4, Carbohydrate 7.5, Fiber 0.2, Sugar 0.6, Protein 21.1

8 ounces cream cheese (room temperature)
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill
1 scallion, minced (green and white parts)
1 tablespoon milk or 1 tablespoon cream
1/4 teaspoon kosher salt
fresh ground pepper
3 1/4 ounces salmon roe, about

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  • Roasted Fingerling Potato and Pressed Caviar Canapés. For this easy, impressive hors d'oeuvre, Jacques Pépin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar.
  • Cauliflower Fritters. To create these wonderful tapas, José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops the fritters with yogurt sauce and a dollop of caviar.
  • Sorrel Mousse with Lemon Cream. A dollop of lemon cream and caviar is the finishing touch for this tangy mousse. Go to Recipe.
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