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With as many variations as salsa, Texas Caviar is a classic dip in the Lone Star State. To some, it’s not complete without a good dousing of bottled Italian dressing, but we forgo that and let the pickled jalapeños, roasted corn, and fresh dressing do the talking. Leftovers can be used to jazz up scrambled eggs or broiled fish.
Game plan: The dip can be made up to 2 days in advance and refrigerated in a covered container.
Store-bought pickled jalapeños would work fine in this recipe, or you could make your own.
This recipe was featured as part of our story on summer dips.
For the dip: