Move over, nachos. A vibrant new contender for the title of ultimate party snack has arrived, and it comes in the form of a loaded crisp platter. Food writer Georgina Hayden is championing this quick and easy creation, which combines the creamy, tangy punch of American pimento cheese with the satisfying crunch of crisps and a hit of pickle.
The Rise of the Loaded Crisp Platter
Georgina Hayden has revealed that pimento cheese, a beloved American spread, has become a kitchen staple for her this month. She praises its versatility as a quick sandwich filler during busy times and an effortless party dip. However, her preferred way to showcase this flavourful cheese is as the star of a loaded crisp platter. She recommends using either salted or pickle-flavoured crisps as the base, then piling them high with spoonfuls of the pimento cheese mixture, sliced pickles, fresh herbs, and a touch of chilli heat.
How to Make Pimento Cheese and Pickle Loaded Crisps
This recipe, which serves eight to ten people and takes just 25 minutes to prepare, is designed for simplicity. Hayden offers a handy tip for a key ingredient: while jarred pimentos are ideal, she finds that cheese-stuffed bell peppers from a deli counter are often easier to source and work brilliantly in the dip.
The ingredients you will need are:
- 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 for serving
- 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, finely sliced
- 2 pickled green chillies (optional)
- 2 sprigs flat-leaf parsley, chopped
Simple Assembly for Maximum Impact
The method is straightforward. Begin by mixing the grated cheddar, cream cheese, mayonnaise, chopped peppers, garlic powder, and paprika in a large bowl. Season well, add most of the spring onions, and beat everything until combined. This dip can be made well in advance and stored in a covered container in the fridge until needed.
When ready to serve, spread the crisps out on a large platter. Spoon generous dollops of the pimento cheese dip over the crisps. Finish by scattering over the remaining spring onions, all the sliced cornichons, the fresh and pickled chillies, and the chopped parsley. A final sprinkle of smoked paprika adds colour and depth before the platter is ready to be devoured.
This recipe marks a fun and delicious shift in party food, offering a British twist on loaded snacks that is sure to become a favourite for casual entertaining.
