Cajun Caviar

Cajun Caviar. Some call it Cajun Crack. We all have our own way of making it. I’ve worked on this recipe for years.

Cajun Caviar is a pecan, cheese, and green onion mixture that is held together by mayonnaise. It can be formed into a cheese ball or spread on a platter and covered with pepper jelly.

Personally, I like it spread on a platter and served with a spreader. It is easier to serve for a crowd.

This is a great appetizer when you are having a party. Everyone raves about it!

Here is how I make it.

In a large bowl mix together shredded cheese, chopped pecans, green onions, mayonnaise, Cajun seasoning, and hot sauce.

Spread onto a large platter and top with pepper jelly.

Serve with wheat thins or Ritz crackers. Try not to eat the whole thing!!!

 

Cajun Caviar

2 cups finely shredded cheese (cheddar or Colby jack)

1 cup chopped green onions

1 cup finely chopped pecans

1 cup mayonnaise

a few dashes of hot sauce

Cajun seasoning

1 jar Tabasco pepper jelly (hot) (this is the red one)

crackers (wheat thins are my favorite with this)

In a large bowl, mix together the cheese, onions, pecans, mayonnaise, hot sauce, and a little Cajun seasoning.

Spread onto a platter and top with the pepper jelly.

Serve with crackers.

 

A few of my favorite platters for Cajun Caviar listed below:

 

  

24 thoughts on “Cajun Caviar”

  1. I love this dip. I have been making it for years. My daughter lived in Slidell, La. and got recipe from a friend. You are right. Everyone loves it.

      1. I am originally from Louisiana and moved to the very northeast corner of Arkansas 4yrs ago I’ve tried this recipe and love it reminds me of back hm love cookin cajun foods and as far as recpies why change one when it’s great just the way it is

    1. I’m not sure of a good substitute for nuts that would have a similar texture. What about pretzels crushed up? Let me know what you come up with!

    2. Smooth peanut butter crumbs of toasted Ritz crackers and no pnut butter. Sunflower seeds processed to a smooth paste. Use small amounts of nut oil and extract

    1. Yes, you can make this ahead (minus the pepper jelly). Refrigerate the pecan/cheese mixture ahead of time and spread on the pepper jelly right before you serve it.

  2. I made this dip on the same night I baked potatoes…and the two ended up together!!! It’s a great dip, and a great topping on potatoes, just saying…

Leave a Reply

Your email address will not be published. Required fields are marked *