SOUTHERN "SALSA"

Southern

Provided by Trisha Yearwood

Time 10m

Yield 8 to 10 servings (3 cups dip)

Number Of Ingredients 9

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

Steps:

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.