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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 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.