If you like hot dips AND pimento cheese, this hot pimento cheese dip made in the slow cooker may just be your new North Star dip.
For a casual gathering, serve this right out of the slow cooker. Or transfer into a bowl and then replenish with hot dip as it disappears. Serve with pretzels, chips, carrot sticks, celery sticks, sliced bell pepper, and/or crackers.
Recipe by: Katie Workman, The Mom 100
For a casual gathering, serve this right out of the slow cooker. Or transfer into a bowl and then replenish with hot dip as it disappears. Serve with pretzels, chips, carrot sticks, celery sticks, sliced bell pepper, and/or crackers.
Recipe by: Katie Workman, The Mom 100
Ingredients
- 1 1/2 cups mayonnaise
- 8 ounces cream cheese, room temperature
- 1 teaspoon Sriracha or other hot sauce, to taste
- 1 shallot, finely minced
- 8 ounces shredded Roth Grand Cru® cheese
- 8 ounces shredded Roth Creamy Havarti cheese
- 2 (7-oz) jars pimentos, drained and minced
- 2 teaspoons Worcestershire sauce
- 1 tablespoon bourbon
- 1/2 cup thinly sliced scallions (white and green parts)
Method
- In a slow cooker, combine mayonnaise, cream cheese, hot sauce, shallot, Grand Cru®, Havarti, pimentos, Worcestershire, and bourbon.
- Heat to low, and cook, stirring occasionally, for about 1 hour until all of the cheese is melted and the consistency is fairly smooth.
- Turn the heat to “warm,” and serve right out of the slow cooker or transfer to a bowl.