It’s summertime and it’s HOT which means anything cool is a must-have here in the South. This chilled Texas Caviar Dip is tangy, refreshing and colorful–the perfect addition to a small dinner party or as a casual poolside snack.
Let’s start with our cast of characters. You’ll see many bean based dips out there but this one is my favorite because it includes Craisins and feta cheese. These two ingredients bring the dip to another level!
First, you just cut up up your vegetables. I usually dice my red and green peppers and then try to chop my yellow onion a little more finely since it carries such a bite. I use my kitchen shears for the green onion and wallah, you’ve got this gorgeous mixture of veggies as the base of your dip. This is the hardest part–everything from here on out is just “pouring and mixing.”
Then, you drain your canned components and add them to the mixture. The black beans are a little delicate so be gentle when mixing these in so they don’t get too mushed up and taint your gorgeous dip color. Lastly, you add your sugar, olive oil, apple cider vinegar and Craisins!
Give the mixture a gentle stir to equally disperse all ingredients and then chill for approximately 2 hours. How gorgeous is all of this color?!
Right before serving, you’ll want to add the 2 containers of feta cheese. If you’re not going to serve all of it at once, I suggest halving it and reserving one of the feta cheese containers to add to the second half. The feta is an essential component of this dip but it needs to be added at the last minute or the dip will look murky and not as appetizing.
I have served this with both tortilla chips and Fritos. Both are good but I think the tortilla chips tend to be more efficient at “scooping” and getting more dip….and isn’t the whole point of this to put as much of this in our mouths at once? If you’re planning a dinner party and need a crowd-pleasing appetizer or you just want something to snack at by the pool, this dip is a fantastic choice! Let me know what you think!