Dixie Caviar Cups
Ingredients
- 1 (15.8-oz.) can black-eyed peas, rinsed and drained ⓘ
- 1 cup frozen whole kernel corn ⓘ
- 1 medium-size plum tomato, seeded and finely chopped ⓘ
- 1/2 medium-size green bell pepper, finely chopped ⓘ
- 1/2 small sweet onion, finely chopped ⓘ
- 2 green onions, sliced ⓘ
- 1 jalapeno pepper, seeded and minced* ⓘ
- 1 garlic clove, minced ⓘ
- 1/2 cup Italian dressing ⓘ
- 2 tablespoons chopped fresh cilantro
- 30 Belgian endive leaves (about 3 bunches) ⓘ
- 1/2 cup sour cream ⓘ
Instructions
- Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.
- Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.
- *2 1/4 tsp. finely chopped pickled jalapeno peppers may be substituted.
- Note: For testing purposes only, we used Bush's Blackeye Peas.
Nutrition & Diet Analysis (per serving)
312
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).