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Slow-Cooker Hot Pimiento-Cheese Dip

  • Prep 5 min
  • Total 2 hr 0 min
  • Servings 10
  • Pinterest
    850
  • Print
    3K
  • Save
    1K
  • Facebook
    104
  • Email
    239

The crowd will go wild for this creamy, cheesy dip that’s made easy with a little help from the slow cooker. MORE + LESS -

Stephanie Wise
September 20, 2016

Ingredients

3
cups shredded sharp Cheddar cheese (12 oz)
2
cups shredded mild Cheddar cheese (8 oz)
1
jar (4 oz) sliced pimientos, drained
1/2
cup chopped white onion
1
tablespoon finely chopped garlic
1/2
cup mayonnaise
1/2
cup sour cream
1
tablespoon Worcestershire sauce
Salt and pepper to taste
1
package (8 oz) cream cheese, cut into 1-inch cubes
Chopped fresh parsley and red pepper flakes, for topping
Crackers and/or chopped fresh vegetables, for serving

Steps

Hide Images
  • 1
    In 6-quart slow cooker, stir shredded cheeses, pimientos, onion, garlic, mayonnaise, sour cream, Worcestershire sauce, and salt and pepper until combined.
  • 2
    Top mixture with cubed cream cheese. Cover; cook on Low heat setting 1 1/2 hours. Stir cream cheese into mixture; cook 30 minutes or until cream cheese is melted and mixture is heated through.
  • 3
    Top warm dip with chopped fresh parsley and red pepper flakes. Serve warm or at room temperature with crackers and/or chopped fresh vegetables.

Expert Tips

Leftovers can be refrigerated in an airtight container and served the next day as a warm dip or a cold spread for pimiento-cheese sandwiches.

For a Tex-Mex flair, add 1/2 cup red or green salsa to the mixture before topping with cream cheese and cooking.

Nutrition Information

No nutrition information available for this recipe

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