Description
This hot pimento dip with crispy bacon is the ultimate party appetizer. Creamy, cheesy, and perfectly spicy – ready in just 40 minutes.
Ingredients
Scale
- 6 oz. Jones Dairy Farm sliced bacon (half package)
- 8 oz. cream cheese, softened
- 1/4 cup sour cream
- 1 tsp. tabasco hot sauce
- 1/2 tsp. garlic powder
- 1/4 tsp. smoked paprika
- 6 oz. sharp cheddar, freshly grated
- 5 oz. shredded Parmesan cheese (can use the preshredded!)
- 4 oz. diced pimientos, well drained
Instructions
- Cut bacon crosswise so you get short pieces, about ¼ inch wide and 1 inch long. Add sliced bacon to a cold skillet and cook over medium heat until crispy and browned, about 8-10 minutes, stirring frequently. Transfer cooked bacon to a paper towel-lined plate and press another paper towel on top to absorb excess grease. Let cool.
- Preheat oven to 350 degrees F.
- In a large bowl, mix together softened cream cheese, sour cream, hot sauce, garlic powder, and smoked paprika until well combined. Stir in shredded cheddar, Parmesan (reserve 2 tablespoons for the top), and bacon (reserving 2 tablespoons for the top) until combined.
- Transfer to an 8×8-inch baking dish, sprinkle with reserved bacon and Parmesan, and bake for 20-25 minutes, until bubbly and golden brown at the edges.
- Let the dip rest for 5 minutes before serving with toasted crostini, celery, carrots, and crackers.
Notes
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through and bubbly again.
- Prep ahead: Assemble the entire dip and refrigerate it unbaked for up to 24 hours. When ready to serve, add 10-15 extra minutes to the baking time since it’s starting cold.
- Serve with: Toasted crostini, buttery crackers (Ritz are perfect), celery sticks, carrot sticks, bell pepper strips, pita chips, or pretzel crisps all work beautifully with this dip.