Coyote Caviar Recipe

Experience the vibrant flavors of the Southwest with this incredible Coyote Caviar recipe, from the Honorable Jane Dee Hull, former Governor of Arizona! This layered dip is perfect for parties or a fun weeknight snack. Creamy, chunky, and bursting with fresh ingredients, it's sure to be a crowd-pleaser. Serve with tortilla chips or melba toast for an unforgettable culinary adventure!

Prep Time 30 mins
Cook Time 120 mins
Calories 43.8 kcal
Protein 3g
Rating 4.0 (2 Reviews)
Coyote Caviar 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coyote Caviar

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How to Make Coyote Caviar

  1. In a large bowl, combine 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can corn (drained), 1 red bell pepper (finely diced), 1/2 cup chopped red onion, 1 jalapeño pepper (seeded and minced), 1/2 cup chopped cilantro, and 1 teaspoon cumin.
  2. Gently stir in 1/4 cup lime juice and salt and pepper to taste.
  3. Cover and refrigerate for at least 2 hours to allow flavors to meld. (This step can be done up to 24 hours ahead of time)
  4. Spread 8 ounces of softened cream cheese evenly onto a large round serving platter.
  5. Spoon the chilled bean mixture around the cream cheese, creating a ring.
  6. Top with 1/2 cup prepared salsa and 1/2 cup chopped hard-boiled eggs.
  7. Garnish generously with 1/4 cup chopped green onions.
  8. Serve immediately with tortilla chips or melba toast crackers.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

1g

Fat

7g

Carbs

0g