Baked Pimento Cheese Dip

By cindygwest

The addition of cornstarch helps to keep the oil from separating when the dip is heated. Give it a quick stir before serving.

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 $

Details

Adapted from southernliving.com

Preparation

Step 1

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.