Quick pimento cheese and pickle loaded crisps for parties

Pimento cheese has been a staple in the kitchen this month, useful as a sandwich filling or dip. Georgina Hayden’s favourite way to serve it is as a loaded crisp platter—use salted or pickle crisps and top them with spoonfuls of pimento cheese, sliced pickles, herbs and heat.

Prep 25 minutes. Serves 8–10.

Ingredients: 125g mature cheddar (grated), 250g cream cheese, 100g mayonnaise, 120g cheese-stuffed bell peppers (drained and finely chopped), ¼ tsp garlic powder, ¼ tsp sweet smoked paprika (plus extra to serve), sea salt and black pepper, ½ bunch spring onions (trimmed and finely sliced), 250g ready salted crisps, 5 cornichons (finely sliced), 1 fresh green chilli (halved lengthways and finely sliced), 2 pickled green chillies (optional), 2 sprigs flat-leaf parsley (chopped).

To make the pimento cheese, mix the grated cheddar, cream cheese, mayonnaise, chopped bell peppers, garlic powder and paprika in a large bowl. Season well, add most of the sliced spring onions and beat to combine. Taste and adjust seasoning. The dip can be made in advance and stored in the fridge.

To assemble, spread crisps on a platter and spoon the pimento dip over them. Scatter the remaining spring onions, all the sliced cornichons, the fresh green chilli, the pickled chillies if using, and the chopped parsley over the top. Finish with a few pinches of paprika and serve.

Key Topics

World, United States, Culture, Recipe, Pimento Cheese, Crisps, Party Food