Baked Pimento Dip with Bacon

Directions

1. Add diced bacon to a cold skillet and cook over medium heat until crispy and browned, about 5-7 minutes, stirring frequently. Using slotted spoon, transfer to plate lined with paper towels. Let cool.

2. Heat oven to 350°F.

3. Mix softened cream cheese, sour cream, hot sauce, garlic powder, and smoked paprika in a large bowl until well combined. Stir in shredded cheddar, Parmesan (reserve 2 tablespoons for the top), pimentos, and bacon (reserving 2 tablespoons for the top) until combined.

4. 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.

5. Let the dip rest for 5 minutes before serving with toasted crostini, celery, carrots, and crackers.

6. Notes:

   Drain well: Make sure to drain the pimentos very well by pressing them gently in a paper towel to remove excess moisture. This helps prevent a greasy dip.

    

   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.

    

   Prep ahead: This dip can be assembled ahead and refrigerated unbaked for up to 24 hours, then baked when ready to serve. (add 10-15 minutes bake time)