SNACKS & DIPS

It's beginning to look a lot like party time.

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PIMENTO CHEESE FRIED OLIVES

1. Using a skewer, push pimentos out of 20 to 22 pimento-stuffed olives; reserve pimentos for mayonnaise. 2. In a food processor, pulse ½ cup pimento cheese until smooth. Transfer to a piping bag fitted with a small round tip. Pipe cheese into each olive. 3. Into a large, heavy pot, pour vegetable oil to a depth of 2". Heat over medium heat until a deep-fry thermometer registers 350°. 4. Pour ½ cup (60 g.) all-purpose flour into a shallow bowl. In another shallow bowl, whisk 2 large eggs and 1 Tbsp. olive brine. In a third shallow bowl, stir 1 cup panko bread crumbs and ½ oz. Parmesan, finely grated (about ½ cup). 5. Working one at a time, toss olives in flour, then dip into eggs, letting excess drip off. Toss in panko, gently pressing to adhere, then back into eggs and panko. 6. Working in batches, lower olives into oil with a metal spider or slotted spoon. Fry, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate and let cool slightly. 7. Finely chop reserved pimentos and transfer to a small bowl. Add 1 garlic clove, grated, ½ cup mayonnaise, 1 Tbsp. thinly sliced chives, and 1 tsp. fresh lemon juice; stir to combine. 8. Arrange olives on a platter. Serve with garlic-pimento mayonnaise alongside. -BROOKE CAISON

RO-TEL DIP SERVES 8 15 MIN

1 lb. ground beef (85% lean) or pork sausage, casings removed

1 (16-oz.) pkg. Velveeta, cubed

1 (10-oz.) can Ro-Tel tomatoes

½ tsp. chili powder (optional)

Finely chopped fresh cilantro and tomatoes and whole tortilla chips, for serving

1. In a large cast-iron skillet over medium-high heat, cook beef, stirring frequently, until browned, about 7 minutes. Pour off and discard fat, leaving meat in pan.

2. Reduce heat to medium; add cheese and canned tomatoes. Cook, stirring, until cheese is melted, about 5 minutes. Remove from heat. Stir in chili powder (if using).