Lone Star Caviar

Actually It’s Punched Up Bean Dip

This is a grand old Southern side that really pops the salivary glands



  • black-eyed peas – 4 cups, cooked, [30 oz. canned]
  • salad oil – 1/2 cup
  • red wine vinegar – 1/3 cup
  • celery – 1/2 cup, finely minced
  • onion – 1/2 cup, finely minced, [or shallots]
  • garlic – fresh, 2 tsp, (2-3 cloves), very finely minced, or grated
  • salt – 1 tsp, or to taste
  • pepper – 1/4 tsp, or to taste
  • liquid smoke – hickory, 1/4 tsp (opt.), or to taste
  • hot sauce – 1/2 tsp, or to taste
  • parsley – 1/4 cup, minced


  • If using canned peas, drain and reserve bean potlicker for another use. Use a potato masher or a fork to partially mash.
  • Combine all the ingredients. Allow to marinate for 15 minutes or more.
  • Make final taste adjustments with added vinegar and salt to yield a pronounced vinegar taste. Actually gains flavor over night.

Great with crackers, tortilla chips, toasted pita wedges, or warmed tortillas

Planned-over Idea: Spoon onto a green salad as a final garnish. It’ll pop!

— Adapted by B. Hettig from Bubbalou’s Bodacious Bar-Be-Que

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s