PIMENTO DIP
Ingredients
Crispy Paprika Breadcrumbs:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon smoked paprika
- ½ cup panko breadcrumbs
- Kosher salt
Pimento Dip:
- 1½ cup (6 oz) finely shredded cheddar
- 2 ounces (56g) cream cheese, at room temperature
- 4 ounce jar diced pimentos, drained (about 130g)
- ¼ cup (66g) mayonnaise (Duke’s if you can find)
- Cayenne pepper
- Smoked paprika
- Kosher salt
- Freshly cracked black pepper
- Vinegar-based hot sauce
- Sliced scallions, for garnish
For Serving:
- Saltines or other buttery flaky crackers
Cooking instructions
- 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.
- 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.
- Top with Paprika Breadcrumbs and chives and serve immediately. Leftovers can be refrigerated in an airtight container for up to 5 days.