This Creamy Twist On A Classic Dip Was Devoured By Reviewers Until ‘Every Last Bit Was Gone’

There’s hardly a time when a crowd-pleasing, cool dip doesn’t sound like a good idea, and perhaps that is why certain Southern specialties remain mainstays no matter the season or occasion. One such widely popular and longtime loved—since its conception more than 70 years ago, actually—is Texas Caviar, known to many as Cowboy Caviar.

Yet, we’re not here to talk about the classic version of this veggie-packed cold dip, but rather a creamy update that has reviewers raving. Here’s what makes Creamy Cowboy Caviar a cool, crunchy hit at every gathering.

What Makes Creamy Cowboy Caviar So Good

We all know Cowboy Caviar as the deliciously scoopable dish of various chopped vegetables and beans marinated together in a zingy vinaigrette. Invented in the 1950s by Helen Corbitt, famed 1950s Neiman Marcus food director, it was first served “pickled black-eyed peas” on New Year’s Eve at the Houston Country Club. Soon after, it was dubbed “Texas caviar.”

• Next-Level Dressing: Our creamy version of this favorite dip has garnered just as much praise, sticking true to the original while upping the decadence. It has all the crunchy, chopped veggies and hearty beans (two kinds, to be exact) as the basic recipe, but a creamy dressing made with sour cream and mayonnaise and flavored with lime.

Any Southern crowd, or any crowd of people in the whole-wide world we’d assume, aren’t shy about their love of ranch dressing, and this recipe basically takes classic Cowboy Caviar and adds that same ranch-inspired creaminess. As always, you can customize the ingredients however you like, but we recommend keeping that dressing just as it is.

What Reviewers Love About It

As if Cowboy Caviar could get any better, our reviewers have plenty to say about the creamy version that will convince you to make the switch.