Hot Pimento Dip with Bacon
Your New Favorite Party Dip
This Hot Pimento Dip with Bacon is a warm, creamy, ultra-cheesy appetizer that delivers big flavor with minimal effort. Loaded with sharp cheddar, smoky spices, and crispy Jones Dry Aged Bacon, it bakes into a bubbly, golden dish everyone will crowd around. Serve it with veggies, crackers, or crostini for an easy party win.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 6 slices | |
| 8 oz. | cream cheese, softened |
| 1/4 cup | sour cream |
| 1 teaspoon | Tabasco hot sauce |
| 1/2 teaspoon | garlic powder |
| 1/4 teaspoon | smoked paprika |
| 6 oz. | sharp cheddar, freshly grated |
| 5 oz. | shredded Parmesan cheese, divided |
| 4 oz. | diced pimientos, well drained |
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Directions
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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.
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Heat oven to 350°F.
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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), pimientos, and bacon (reserving 2 tablespoons for the top) until combined.
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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.
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Let the dip rest for 5 minutes before serving with toasted crostini, celery, carrots, and crackers.
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Notes:
Drain well: Make sure to drain the pimientos 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)
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