Okie Caviar

Mary Jo  (Dakil) Rounkles


Mary Jo says, “I've had this recipe around for about 20 years or so. It is originally from classmate Janelle Pollock Stone. We even have it for dinner sometimes, my family just loves it. Since you can't get fresh black-eyed peas up here in the ‘north,’ we use canned.”


     2          cans Black-Eyed Peas w/wo jalapenos;

                 chopped Onion, sauteed in Butter, Vegetable or Olive Oil

                 Velveeta Cheese (Regular or Mexican), as desired, grated

     2          4-ounce cans chopped Green Chilies

     2 to 3   Jalapenos, seeded and chopped (optional)

                 Garlic Salt to taste


Mix altogether and then just dip away. This can be heated until the cheese has melted or is good with the grated in chilled dip.


Another classmate, Boonie Mason, says her daughter prepares Okie Caviar much the same as Mary Jo but adds:


     1          small can Chopped Olives

                 dash of Garlic Powder


And, then other variations add chopped Tomatoes, while others add a small jar of chopped Pimientos.


Donna Vaden says “My Hubby is very guarded with his recipe for Cajun Caviar, but maybe he will give me permission to share with you. It has drained black-eyed peas, chopped onion, olive oil, red wine vinegar, jalapenos, spices & tabasco. I'll try and get the actual amounts and send to you. The key is that you marinade all of this together for 3 days (stirring each day) and it just brings all the flavors together. Serve with tortilla chips or crackers.


He got the recipe from a friend of ours who is the Travel & Tourist Director in Lafayette, La, so it is a good Cajun recipe.


Published Jul 9, 2002

Copyright ©2002 The Ponca City News