Trisha’s southern salsa, as seen on Trisha’s Southern Kitchen, Season 13.
Recipe courtesy of Trisha Yearwood

Southern "Salsa"

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 8 to 10 servings (3 cups dip)



  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.