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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 Dip
  • 3 tomatoes shredded and drained
  • Olive oil enough to coat the bottom of the serving dish
  • 1 small garlic clove minced
  • 1 tsp smoked paprika
  • Salt to taste
For the Toppings
  • Crispy jamón serrano pieces
  • Shredded Manchego cheese
  • Fresh chives chopped
To Serve
  • Toasted sourdough bread I'm obsessed with the loaf from Flour & Weirdough if you’re in Miami

Method
 

  1. Shred the tomatoes and drain off the excess liquid.
  2. Add enough olive oil to coat the bottom of the serving dish.
  3. Add the minced garlic and smoked paprika.
  4. Mix together gently.
  5. Add the drained tomato pulp and a little salt.
  6. Top with crispy jamón serrano pieces.
  7. Add the shredded Manchego cheese.
  8. Finish with fresh chives.
  9. Serve with toasted sourdough bread.

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.