Best Slow Cooker Hot Pimiento Cheese Dip Recipes

DEVILISHLY HOT PIMENTO CHEESE DIP

Devilishly Hot Pimento Cheese Dip image

Provided by Carla Hall

Time 30m

Yield 4 cups

Number Of Ingredients 15

Ingredients

1 large round pumpernickel bread boule
3 tablespoons unsalted butter
1/4 cup minced yellow onion
1 clove garlic, minced
1 tablespoon mustard powder
1/2 teaspoon sweet paprika
3/4 teaspoon cayenne pepper
1 1/2 teaspoons salt, plus more if needed
3 tablespoons all-purpose flour
1 1/2 cups whole milk
8 ounces cream cheese, softened
12 ounces extra-sharp Cheddar, shredded
3/4 cup roasted peppers or pimentos, drained and finely diced
1/4 cup hot green chiles, drained and finely diced
Freshly ground black pepper

Steps:

First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside.
In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.
Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles. Season with black pepper to taste and additional salt, if necessary.
Preheat the broiler on high.
Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes.

SLOW-COOKER CHEESE DIP

Slow-Cooker Cheese Dip image

I brought this slightly spicy cheese dip to a gathering with friends and it was a huge hit. The spicy pork sausage provides the zip! -Marion Bartone, Conneaut, Ohio

Provided by Taste of Home

Categories Appetizers

Time 4h15m

Yield 32 servings (2 quarts)

Number Of Ingredients 5

Ingredients

1 pound ground beef
1/2 pound bulk spicy pork sausage
2 pounds cubed Velveeta
2 cans (10 ounces each) diced tomatoes and green chiles
Tortilla chip scoops, red pepper and cucumber sticks

Steps:

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in cheese and tomatoes., Cover and cook on low for 4-5 hours or until cheese is melted, stirring occasionally. Serve with tortilla chips, red pepper and cucumber sticks.

Nutrition Facts : Calories 139 calories, Fat 10g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 486mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

PIMIENTO CHEESE DIP

Pimiento Cheese Dip image

Provided by Valerie Bertinelli

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups freshly grated sharp Cheddar
8 ounces cream cheese, at room temperature
4 ounces diced pimientos, drained
1/4 cup mayonnaise
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Kosher salt
1 teaspoon chopped fresh chives
Crackers and assorted crudités, for serving

Steps:

Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste.
Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudités.