Cowboy Caviar
Submitted by Becca_1
Zesty black bean and olive dip layered over cream cheese with chopped hard-boiled eggs, lime juice, cumin, and crushed red pepper. A no-cook party appetizer that serves 12.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
1 hrsThis ain’t your fancy fish-egg caviar, and that’s exactly the point.
Cowboy Caviar is a Tex-Mex layered dip built on a foundation of softened cream cheese, topped with seasoned black beans and chopped ripe olives dressed in lime juice, cumin, garlic, and crushed red pepper.
Chopped hard-boiled eggs ring the edge, green onions go on top, and the whole platter gets a couple hours in the fridge so the flavors mingle.
Scoop it up with tortilla chips and watch it disappear before halftime.
Kitchen Tips
- Rinse the canned black beans well. The starchy packing liquid makes the dip murky and throws off the clean lime-cumin flavor.
- Let the cream cheese come to room temperature so it spreads into a smooth, even layer. Cold cream cheese tears and clumps.
- Marinate the bean mixture for at least two hours as directed. The lime juice and spices need time to soak in, and rushed cowboy caviar tastes flat.
- Double the recipe for a big crowd. This goes fast at tailgates, cookouts, and game-day spreads.
Ingredients
Directions
- 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives.
** Eggs should be peeled and chopped.
Mix all ingredients except cream cheese, eggs, and green onion.
Cover and refrigerate at least 2 hours.
Spread cream cheese on serving plate.
Spoon bean mixture evenly over cream cheese.
Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.
Comments