Dixie Caviar Cups

Dixie Caviar Cups
Photo by Jennifer Davick

Ingredients

  • 1 garlic clove, minced
  • ½ cup Italian dressing
  • 2 tablespoons chopped fresh cilantro
  • 30 Belgian endive leaves (about 3 bunches)
  • 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
  • + 5 more ingredients
    • 1 jalapeño pepper, seeded and minced*
    • ½ cup sour cream
    • 2 green onions, sliced
    • ½ medium-size green bell pepper, finely chopped
    • ½ small sweet onion, finely chopped

1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain. 2. 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 jalapeño peppers may be...

View full recipe at My Recipes

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