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Georgia Caviar

Posted by
Tasha Webster
in Food
Friday, February 6. 2009
Comments (2)
Everyone with an epicurean eye (and set of buds) knows that caviar is a pricey, fish egg, spread for crackers and toasted bread. But in the south, there is not a huge availability for such a product. Thus the reason for "Georgia caviar" or "southern style caviar."

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#1 laura geiger on 02/06/09 at 10:01 AM
it's good stuff. i also add other fresh vegetables - whatever I have on hand like tomatoes, squash and celery to make it tasty and colorful - and always fresh cilantro. in addition to using it as a dip with chips, i recommend it on lettuce for a delicious salad. i've found the regular italian dressing with oil - not fat free - works best with this recipe.
#2 Drew on 02/06/09 at 10:06 AM
There is a different version available by Paula Deen, as well.

http://www.foodnetwork.com/recipes/paula-deen/south-georgia-caviar-recipe/index.html
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