Say hello to your new favorite party dip – Creamy Cowboy Caviar! This viral twist on the classic cowboy caviar takes things up a notch with a rich, creamy base and a bold kick of flavor.

Packed with sweet bell peppers, smoky paprika, and a touch of heat from sriracha, it’s the perfect balance of fresh and fiery. Whether you’re scooping it with tortilla chips or layering it on tacos, this easy, nutrient-loaded dip is guaranteed to steal the show.

WOULD YOU LIKE TO SAVE THIS FOR LATER?

We'll email this post to you, so you can come back to it later!

If you’re anything like me, you’re always on the hunt for that one dish that’s easy to throw together, full of flavor, and a total crowd-pleaser. And this cowboy caviar is always a great option. It is perfect for parties, lazy weekends, or even when you want dinner to feel a little extra fun.

How to Make Creamy Cowboy Caviar

Here are the ingredients you need to make this creamy cowboy caviar, plus step by step instructions for how to make it.

Ingredients

1 cup corn (fresh, canned, or frozen, thawed)
1 cup black beans (rinsed and drained)
1 small red bell pepper, diced
1 small orange bell pepper, diced
2 green onions, chopped
¼ cup fresh cilantro, chopped

For the sauce

½ cup light mayo (or regular mayo)
1 tbsp sriracha (adjust to taste)
½ tsp smoked paprika
Salt and black pepper, to taste

Step by Step Instructions

1. Dice the red and orange bell peppers into small, even pieces for easy scooping. Thinly slice the green onions, using both the white and green parts for extra flavor. Roughly chop the fresh cilantro. If using canned corn, drain it thoroughly; if using frozen corn, thaw completely and pat dry with paper towels to remove excess moisture.

2. Add the corn, black beans, diced bell peppers, green onions, and cilantro to a large mixing bowl. Gently stir to distribute the ingredients evenly without breaking up the beans.

3. In a separate small bowl, whisk together the light mayo, sriracha, smoked paprika, a pinch of salt, and freshly ground black pepper. Mix until the sauce is smooth and fully combined. Adjust the sriracha to taste depending on your preferred spice level.

4. Pour the creamy sauce over the vegetable mixture. Using a spatula or large spoon, fold the ingredients together until all the vegetables are well coated and the dip has a uniform texture. Be careful not to mash the beans.

5. Cover the bowl and refrigerate for at least 15 minutes to let the flavors come together. When ready to serve, give it a quick stir and enjoy with tortilla chips, crackers, or fresh veggies. It also makes a great topping for tacos, burrito bowls, or salads.

Substitutions and Variations

Creamy Base Swap: Prefer a tangier twist? Use Greek yogurt instead of light mayo for extra protein and a zesty kick.
Customize the Heat: Tame or turn up the spice – use more or less sriracha, or swap it with chipotle powder for a deeper, smoky flavor.
Bean Options: Not a fan of black beans? Try white beans or chickpeas for a slightly different texture and taste.
Corn Upgrade: Want more depth? Grill or roast the corn before adding for a rich, smoky flavor boost.
Dairy-Free Version: Going plant-based? Use vegan mayo or mashed avocado for a creamy, dairy-free alternative.

Whether you’re hosting game day, heading to a potluck, or just craving a flavorful snack, this creamy cowboy caviar is a must-make. It’s fresh, bold, and creamy with just the right amount of spice – plus, it comes together in minutes! Serve it chilled and watch it disappear fast. Trust me, once you try this irresistible twist, you’ll never go back to basic cowboy caviar again.

More Dips and Spreads

Print Recipe

Creamy Cowboy Caviar

This creamy cowboy caviar is an easy, flavor-packed dip made with black beans, sweet peppers, and a spicy, smoky sauce. Perfect for parties, game day, or taco night!

Course: Appetizer, Snack

Servings: 4

Author: Carol

Ingredients

1 cup corn, fresh, canned, or frozen, thawed
1 cup black beans, rinsed and drained
1 small red bell pepper, diced
1 small orange bell pepper, diced
2 green onions, chopped
¼ cup fresh cilantro, chopped

For the Sauce

½ cup light mayo, or regular mayo
1 tbsp sriracha, adjust to taste
½ tsp smoked paprika
Salt and black pepper, to taste

Instructions

Dice the red and orange bell peppers into small, even pieces for easy scooping. Thinly slice the green onions, using both the white and green parts for extra flavor. Roughly chop the fresh cilantro. If using canned corn, drain it thoroughly; if using frozen corn, thaw completely and pat dry with paper towels to remove excess moisture.
Add the corn, black beans, diced bell peppers, green onions, and cilantro to a large mixing bowl. Gently stir to distribute the ingredients evenly without breaking up the beans.
In a separate small bowl, whisk together the light mayo, sriracha, smoked paprika, a pinch of salt, and freshly ground black pepper. Mix until the sauce is smooth and fully combined. Adjust the sriracha to taste depending on your preferred spice level.
Pour the creamy sauce over the vegetable mixture. Using a spatula or large spoon, fold the ingredients together until all the vegetables are well coated and the dip has a uniform texture. Be careful not to mash the beans.
Cover the bowl and refrigerate for at least 15 minutes to let the flavors come together. When ready to serve, give it a quick stir and enjoy with tortilla chips, crackers, or fresh veggies. It also makes a great topping for tacos, burrito bowls, or salads.

Notes

Substitutions and Variations

Creamy Base Swap: Prefer a tangier twist? Use Greek yogurt instead of light mayo for extra protein and a zesty kick.
Customize the Heat: Tame or turn up the spice – use more or less sriracha, or swap it with chipotle powder for a deeper, smoky flavor.
Bean Options: Not a fan of black beans? Try white beans or chickpeas for a slightly different texture and taste.
Corn Upgrade: Want more depth? Grill or roast the corn before adding for a rich, smoky flavor boost.
Dairy-Free Version: Going plant-based? Use vegan mayo or mashed avocado for a creamy, dairy-free alternative.