Cajun Caviar

When I was a kid, my mom, Grandma and I would go to this big event in my hometown known as Christmas Magic.

It was kind of like a bazaar or indoor market for all things Christmas. You could buy Christmas decor, Christmas presents, and stocking stuffers.

Every year, you could expect to see the same vendors show up. There was the lady with the antique-style picture ornaments. There was the woman who sold every dip you could think of (my personal favorite, since samples were involved). You could also count on the magic twirler toy vendor, the hokey-“farmhouse”-chic Christmas decor vendor, and the knife MLM vendor, too.

One thing I remember vividly is a woman selling pepper jelly. She’d serve it on top of cream cheese with either pretzels or crackers for dipping. I was in awe. Who knew such a simple pairing could taste so good?

Over the years, I’ve served a slew of different pepper jellies the same way that woman did. People love the stuff! It’s such a simple snack or appetizer to serve for big parties and gatherings.

So, imagine my surprise when I discovered what “Cajun Caviar” was just a few days ago. It’s a new way to serve pepper jelly (for me) and it sounded incredible. Basically, think of this recipe like a pepper jelly topped pimiento cheese, minus the pimientos.

It tastes as good as it sounds, too. It’s a lot of competing ingredients, but in the end, they all mingle together beautifully.

One thing is certain: don’t skimp on the pepper jelly. I only had 1/2 a 10 oz. container left in my fridge, but this recipe definitely calls for a full 10 oz. jar.

Enjoy!