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–+ servings
A bowl of creamy cowboy caviar dip with tortilla chips surrounding the bowl.
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Creamy Cowboy Caviar Dip

Creamy Cowboy Caviar Dip has all of the traditional southwest flavor you love in a creamy dip that is perfect for snacking. This dip is loaded with black beans, corn, red and green bell peppers, red onion, jalapeno and cilantro and is all mixed together in a creamy taco seasoned sauce.
Course Appetizer, Snack
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 237kcal
Author Beth, The Butcher’s Wife

Ingredients

  • 1 can (15.25 oz) sweet corn, drained and rinsed *see notes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium green bell pepper, chopped/diced
  • 1 medium red bell pepper, chopped/diced
  • 1 jalapeno, finely diced/chopped *see notes
  • 1/2 large red onion, chopped/diced *or one smaller red onion
  • 1 tbsp cilantro, chopped fine *If you dislike cilantro, you can leave this out of the dip
  • 8 oz. cream cheese, softened
  • 1/4 cup sour cream
  • 1 packet (1 oz.) taco seasoning *about 2 1/2 tbsp if not using a packet - you can add more to taste
  • salt and pepper to taste

Instructions

  • In a medium sized bowl, combine the softened cream cheese, sour cream and taco seasoning. Mix well. Set aside.
  • Chop/dice all of your veggies if not already chopped. Drain and rinse the sweet corn and black beans.
  • Add the diced veggies, sweet corn and black beans to the cream cheese-taco mixture. Gently stir until fully combined. Salt and Pepper to taste, or if you have extra taco seasoning and want to add more you can add more to taste.
  • Serve the dip with your favorite tortilla chips.
    This dip can be stored in the fridge for about 5 days. Just give it a stir when you're ready to eat the leftovers!

Notes

You can use frozen sweet corn in place of canned corn.  I will let hot water run over the corn to soften it before using.
Cilantro is not necessary- only add it if you like it.
When chopping the bell peppers, try and remove the seeds so they don't end up in the dip.
Leaving some seeds from the jalapeno in the dip will make it a bit spicier, so if you do not want a lot of spice/heat try and remove all of the jalapeno seeds when you are chopping it up

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 25g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 310mg | Potassium: 407mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1167IU | Vitamin C: 38mg | Calcium: 67mg | Iron: 1mg