Southwestern Caviar Mock Caviar Food

COWBOY CAVIAR

Steps:

• Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
• Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
• To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

SOUTHWESTERN CAVIAR (MOCK CAVIAR)

Steps:

• In small bowl with sealing lid, combine all ingredients except cream cheese, egg & green onion. Cover & refrigerate at least 2 hours.
• Before serving, on medium (8-10 inch) platter (I use a round one) spread cream cheese out into large round circle.
• Carefully spread marinated bean mixture over cream cheese, also in a circle, but leaving about 1/2 inch ring of cream cheese showing around the outer edge.
• Arrange chopped egg on top of bean mixture in a ring around the outer 2/3 of the beans, this time leave a circle of area in the center uncovered.
• Sprinkle green onion in center of the egg ring.
• Serve with tortilla chips or strips.

CAVIAR DIP

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
• Serve with chips, toasts, or crackers.

SOUTHERN CAVIAR

Steps:

• Combine all ingredients and mix well.
• It can be made up to 24 hours in advance and kept in the fridge.