One of my favorite spices is Tony Chachere’s Bold Creole Seasoning. The flavor really enhances this bean and avocado based dip and it adds a zing to the grilled crostini. This is the perfect appetizer for any get together. Here is the link if you want to add the flavor of New Orleans to your dishes: https://www.tonychachere.com/product/bold/
Ingredients
- 15 oz can small white beans, rinsed and drained
- 15 oz can black-eyed peas, rinsed and drained
- 1 small chopped red bell pepper
- 1/2 cup red onion
- 1 jalapeño seeded & chopped
- 1/4 cup rough chopped cilantro (if you don’t like cilantro use Italian parsley)
- 1 avocado, diced into small pieces
- Dressing:
- 1 TBS olive oil
- 2 tsp honey
- Juice of 1 lime
- 2 cloves of roasted garlic, mashed (or 1 fresh clove, finely minced)
- 1 tsp Tony Chachere’s Bold Creole Seasoning
- Serving:
- Toasted or grilled diagonal French baguette slices (brush the slices with melted butter & a sprinkle of Tony Chachere’s Bold Creole Seasoning. Toast in a 400° degree oven for 5-8 minutes or grill.
Instructions
- Place the caviar ingredients in a large bowl & refrigerate.
- Prepared the dressing, by placing all the ingredients in a small bowl & whisk.
- Just before serving, toss the caviar ingredients with the dressing.
- Serve with toasted French baguette slices.
