Three days, three dashing deals. Today, enjoy 40% off tree decor. Shop the sale.

Order gifts by December 12 with ground shipping.  Find something they’ll love.

See Chip and Jo’s latest project come to life on Fixer Upper: The Hotel. Watch the show.

Joanna Gaines' Texas Caviar

Texas Caviar

Total 1 hour and 15 minutes
Makes 8 to 10 servings
  • Two 15.5-ounce cans black-eyed peas
  • One 15.5-ounce can chickpeas
  • 1/2 cup roughly chopped drained pickled jalapeño slices
  • 1/2 cup diced red tomato
  • 1/4 cup diced red bell pepper
  • 1/4 cup thinly sliced green onions, white parts included
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3/4 cup diced avocado
  • Corn chips or griddled tortillas, for serving
    1. In a large colander, rinse the black-eyed peas and chickpeas with water, then allow the beans to drain.
    2. In a plastic container with a fitted lid, combine the jalapeño, tomato, bell pepper, green onions, lime juice, olive oil, salt, and black pepper. Stir gently to combine. Cover and place in the refrigerator for 1 hour.
    3. Before serving, top the dip with the avocado. Serve with corn chips or griddled tortillas.
    4. Store the dip in an airtight container in the refrigerator for 2 to 3 days, adding fresh avocado before each use.

    Meet The Creator