Dixie Caviar Dogs

A fresh take on a Fourth of July classic. These hot dogs are topped with hearty Dixie Caviar: An olive-oil-and-vinegar-based mixture of black-eyed peas, corn kernels, red bell pepper, chopped green onion and pickled jalapeño slices. Pro tip: The Dixie Caviar also makes a delicious dip.

Dixie Caviar Dogs

Category: Featured, Food Recipes, Fourth of July

Dixie Caviar Dogs


  • 15 oz. canned black-eyed peas, drained and rinsed
  • 1/2 cup canned white corn kernels
  • 1/4 cup diced red bell pepper
  • 1/4 cup olive oil and vinegar salad dressing
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped jalapeño slices
  • 1 garlic clove, pressed
  • A handful of fresh cilantro, chopped
  • Hot dogs
  • Hot dog buns
  • Sour cream (optional)


  1. Combine all ingredients in a bowl and stir until well-mixed. Cover and let chill for at least 30 minutes.
  2. Cook hot dogs according to package directions.
  3. When done, put hot dogs in buns and top with Dixie Caviar and sour cream to serve.



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