Poor Man's Caviar

Poor Man's Caviar Haiku: "3 stars as written. This called out for seasoning. Served in scoop-y chips." I had a bite w/in the one hour of chilling this recipe (prepared as directed) and found it on the vanilla side of flavorful, so I added a chopped garlic clove, 1/4 tsp. salt, 1/4 tsp. pepper, and the juice of 1/2 a lime. I wanted to add cilantro, but figured it's one of those love-it-or-hate-it herbs and was serving this as a cookout side and erred on the side of pleasing everybody. And well, everybody WAS pleased, although those in attendance who know me were disappointed that I didn't make my usual "Texas Cavier" b/c I wanted to try something new w/ black beans instead of b'eyes. What little leftovers there were got tastier as the day went on, but the avocado is better to add just when you are serving so it doesn't turn to brown glop.

oh my... I could eat the WHOLE BOWL of this stuff!! I made a couple adjustments based on what I like and what I had on hand. I don't really like tomatoes, but I did add some picante sauce and salsa (finishing off what was at the bottom of the jars. haha). I also threw in some minced garlic, salt and pepper, and I used a little balsamic vinegar because that's what I had on hand (I used way less than what was called for). This is SO good and gets better the longer you leave it in the fridge.

Love this! I’ve been making this for many years now. I substitute drained Rotel for the tomatoes and I use Frank’s Hot Sauce. I substitute avocado oil or olive oil sometimes. I mix everything except the avocados then chill it. I usually use 4 small avocados but then I add them 1-2 at a time as I eat/serve it and mix it in a separate serving bowl than the one I store it in. This keeps the avocado from breaking down in the dip, and turning brown and getting mushy. This keeps your dip fresh for days. I sometimes eat the entire recipe by myself over 3-4 days because my kids don’t like it. If I was serving for a party I would add the avocados at the last minute right before serving, and squeeze a fresh lime over the avocados. You can add anything you want to this like salt, pepper, garlic, diced red or green bell peppers, jalapeños, black eyed peas, cilantro, but I like it just the way it is. I eat it with On the Border Chips or Santitos. My picture is the dip without avocado added. It’s pretty and colorful but the avocados will begin to break down once you add them.