Southern "Salsa"

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 8 to 10 servings (3 cups dip)
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One 12-ounce jar whole fancy pimientos, drained and deseeded

One 15-ounce can white hominy, drained 

4 ounces cream cheese, softened 

1 tablespoon Louisiana hot sauce 

1 1/2 teaspoons Cajun seasoning 

Kosher salt 

Zest of 1 lime

Tortilla chips, for dipping 

Crudite, for dipping 


  1. 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).
  2. 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.