Cooking instructions

1. Make the Crispy Paprika Breadcrumbs: In a small skillet, warm the oil, butter and paprika over low heat for 5 minutes to infuse. Add panko and stir with a spatula to combine with the remaining oil in the pan. Increase the heat to medium and toast breadcrumbs until golden brown and crispy, about 2 minutes, before transferring to a plate to cool. Set aside.
2. In a medium bowl - add cheddar, cream cheese, pimentos and mayonnaise, mix with a spatula to combine. Add a pinch each of cayenne and smoked paprika, then season with salt and pepper and a few dashes of hot sauce. Stir to combine, then taste and adjust seasonings to your liking. 
3. Top with Paprika Breadcrumbs and chives and serve immediately. Leftovers can be refrigerated in an airtight container for up to 5 days.