Looking for a unique party dip with a lot of zing? This Balsamic Southwestern Dip Recipe AKA Cowboy Caviar is tangy and full of yummy veggies! So simple yet so good! For more recipes like this see my Appetizer page.
I fell in love with this amazingly addicting dip made by a friend of mine at a social gathering. I just had to have this zesty cowboy caviar dip recipe and immediately made it when I got home!
The key is Balsamic vinegar instead of the normal red wine vinegar you find in other cowboy caviar recipes. I could literally drink this stuff straight, it’s so yummy! It adds a zing that tastes so different from your normal Pico de gallo salsa.
This is a very simple recipe that you can add more and more ingredients to and it just gets better. I added black-eyed peas to this one making it more of a Cowboy Caviar version. Avocado, jalapenos, and pinto beans are some other great options to add. Here is our version of this great veggie dip!
Balsamic Southwestern Dip Recipe
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 can of black-eyed peas, drained and rinsed
- 1/2 cup chopped fresh cilantro
- 1 cup chopped red onion
- 1/3 cup Balsamic Vinegar
- 3 tbsp Lemon juice
- Mix together all the ingredients in a large bowl.
- Let the dip marinate in the refrigerator for 1 hour prior to serving.
I love this dip with Tostitos Multigrain Scoops. Enjoy!
Amount Per Serving Calories 120
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