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Baked Pimiento Cheese Dip

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Hands-on time 17 mins
Total time 2 hrs
Yield Makes 5 Cups
Baked Pimiento Cheese Dip is a Southern sandwich staple, but it also makes a delicious dip. Serve it in your slow cooker to keep it warm and velvety.


  • 1 (10-oz.) block sharp Cheddar cheese, shredded
  • 1 (10-oz.) block extra-sharp Cheddar cheese, shredded
  • 1 tablespoon cornstarch
  • 8 bacon slices, cooked and crumbled
  • 1/2 small onion, finely grated
  • 1 cup mayonnaise
  • 2 (4-oz.) jars diced pimiento, drained
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon black pepper

How to Make It

  1. Toss together cheeses and cornstarch in a medium bowl. Add half of bacon, onion, and remaining ingredients; stir well to blend. Spoon mixture into a lightly greased 3-qt. slow cooker. Sprinkle with remaining half of bacon.

  2. Cover and cook on Low 2 to 3 hours or until melted and bubbly. Serve warm with crackers.

  3. Note: We tested with Cracker Barrel Sharp and Extra Sharp Cheddar cheeses.

Cook's Notes

The addition of cornstarch to classic pimiento cheese helps to keep the oil from separating when the dip is heated. You may want to give the dip a quick stir before serving.

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