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In a medium skillet, arrange the bacon slices and sprinkle each with the steak seasoning. Cook over medium heat, flipping as needed, until crisp, 5 to 6 minutes. Transfer to a paper-towel lined plate to drain; then finely chop and set aside.
In the bowl of a food processor, process the cream cheese, mayonnaise, tomato paste, Worcestershire sauce, and celery salt until well-combined. Scrape down the sides of the bowl as necessary. Add the lemon zest and juice, hot sauce, and vodka, if using, and pulse until just combined.
Transfer the dip to a shallow serving bowl and gently fold in the bacon. Cover and refrigerate at least 1 hour and up to overnight. Top with the olives and pimento stuffing and serve with your favorite pickled vegetables, crudités, crackers, or chips.