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.

Baked Pimiento Cheese Dip
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands On Time:
17 mins
Total Time:
2 hrs
5 cups


  • 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


  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.

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

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