BAKED PIMIENTO CHEESE DIP

BAKED PIMIENTO CHEESE DIP image

Yield 5 cups

Number Of Ingredients 9

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

Steps:

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.