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Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell  

Baked Pimiento Cheese Dip

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.

Southern Living NOVEMBER 2013

  • Yield: Makes 5 Cups
  • Hands-on:17 Minutes
  • Total:2 Hours

Ingredients

  • 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

Preparation

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.

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

Note:

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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Baked Pimiento Cheese Dip recipe

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