Some recipes instantly transport you somewhere else, and this one takes me straight back to Mallorca. It’s the kind of dish that belongs on a sun-drenched table with a glass of chilled wine nearby, surrounded by friends who keep reaching back for “just one more bite.”

What I love most about this dip is how simple it is. Juicy tomatoes, smoky paprika, crispy jamón, manchego, fresh chives, and good olive oil come together to create something that feels far more special than the sum of its parts. Every layer adds a little something different, making each bite incredibly satisfying.

This is exactly the kind of appetizer I love serving when guests come over. It looks beautiful, comes together quickly, and somehow always disappears faster than expected. Don’t be surprised if everyone ends up hovering around the table until it’s gone.

Mallorca Midnight Dip

Inspired by long lunches, seaside cafés, and golden evenings in Mallorca, this layered Spanish-style dip combines juicy tomatoes, smoky paprika, crispy jamón, manchego cheese, and fresh chives for a simple appetizer that's packed with flavor. Serve with toasted sourdough and watch it disappear.

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Ingredients Method Notes

Ingredients

  

For the Tomato Base

• 3 large tomatoes grated or shredded and drained
• 2 tablespoons extra virgin olive oil
• 1 small garlic clove minced
• 1 teaspoon smoked paprika
• Salt to taste

For the Layers

• ½ cup crispy jamón serrano chopped
• ½ cup manchego cheese shredded
• 2 tablespoons fresh chives finely chopped

To Serve

• Toasted sourdough bread I'm obsessed with the loaf from Flour & Weirdough if you’re in Miami

Method

 

1. Grate the tomatoes and allow them to drain to remove excess liquid.
2. In a serving dish, add the olive oil, minced garlic, and smoked paprika.
3. Stir gently to combine.
4. Add the drained tomato pulp and season with salt to taste.
5. Top with crispy jamón serrano.
6. Sprinkle the shredded manchego cheese evenly over the top.
7. Finish with fresh chives.
8. Serve immediately with toasted sourdough.

Notes

• Draining the tomatoes prevents the dip from becoming watery.
• Use good-quality olive oil since it’s one of the star ingredients.
• This dip is best enjoyed fresh.
• If jamón serrano is unavailable, prosciutto can be substituted.

WATCH IT COME TOGETHER

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A post shared by ANDREA DE NIEMEYER (@lekitchenbyad)

If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.

Don’t forget to bookmark this recipe for later and share it with someone who would enjoy it too. And if you post your creation on Instagram, tag @lekitchenbyad so I can see it and cheer you on from my kitchen.

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