140 pimiento recipes

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

Cheesy dumplings baked on top of creamy sauce with chunks of chicken, bacon, onions and mushrooms. All in one deluxe chicken dinner.

Cuban-style picadillo with capers, pimento-stuffed olives, burgundy wine, and a touch of nutmeg. Ground beef braised in a savory-sweet sofrito. Serve over rice with plantains.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

Raw stuffed mushrooms filled with cream cheese, deviled ham, and pimento olives - a no-bake party appetizer you can prep a full day ahead. Ready in 30 minutes, serves 24.

Deviled eggs dressed up as tiny mice with olive ears, pimento eyes, and chocolate sprinkle "droppings." A hilarious Halloween appetizer kids will flip over.

Smoked salmon dip with mashed hard-boiled eggs, mayonnaise, pimentos, and a splash of vinegar. A five-ingredient, no-cook appetizer dip ready in 10 minutes flat.

When it comes to sandwiches, try something different for lunch with this easy and delicious recipe.

Aceitunas rellenas: anchovy-stuffed olives marinated in garlic, white wine vinegar, and olive oil with bright pimentos. The salty Spanish tapas bite for cocktail hour and antipasto trays.

Tuna casserole with a Bisquick biscuit base, sharp cheddar, pimientos, and celery, baked square and finished with a creamy cream-of-celery tuna sauce poured over each serving. A retro pantry-staple supper.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Provençal tapenade dip with green olives, capers, anchovies and an egg yolk emulsion. Briny, salty Mediterranean spread for crackers, crudités and crostini.

A vegan cheese sauce made without cheese or nuts, blended from potato, pimento, and nutritional yeast into a smooth, pourable, cheesy-tasting sauce. Dairy-free comfort for nachos, pasta, or veggies.

Halloween deviled eggs made to look like bloodshot eyeballs using cream cheese, pimento-stuffed olives, and red food coloring. Creepy, edible, and kid-approved.

Briny anchovy paste and chopped green olives swirled into tangy sour cream for a salty, umami-packed dip that disappears fast at parties.

Another slow cooker recipe for a succulent dish that will have your family eager to help you set the table.