Add the pimientos, white hominy and cream cheese to a food processor. Pulse until a smooth paste is formed, about 2 minutes. Sprinkle in the hot sauce and Cajun seasoning and pulse to combine. Season with kosher salt if desired (some Cajun seasoning blends already contain salt).
Pour into a serving bowl and garnish with the lime zest. Serve alongside tortilla chips and crudite for dipping or store in an airtight container, refrigerated, for up to 2 weeks.