Our New Favorite (Triple-Cheese!) Party Dip

I don’t know if it’s because I grew up in the Midwest or because I just really love cheese, but to me, there is nothing better at a party than a hot cheese dip—and this hot pimiento cheese dip is no exception. Have you ever tried pimiento cheese? For me, it was love at first bite. It’s slightly tangy, ever so cheesy and incredibly versatile—you can spread it cold on a sandwich, press it into a panini, scoop it up with crackers and chips, or you can do what I sometimes do, and just eat it with a spoon. It’s that good! 

This cheesy pimiento dip is made in the slow cooker—for sure the easiest way to make it for a crowd! To start, you’ll need a mix of sharp and mild cheddar cheeses, sour cream, mayo, diced pimientos, Worcestershire sauce, garlic, cream cheese and chopped onion. (You can find exact measurements in the ingredient list below.) Because there is so much cheese in this appetizer, I like to buy it pre-shredded. Same goes for the pimientos—I buy them pre-diced because it’s quicker than dicing them yourself, especially if you’re pressed for time!

To start, combine all of the ingredients except for the cream cheese in a slow cooker and season with salt and pepper to taste.

Top the mixture with the cubes of cream cheese, then cover and cook on low heat for about 1 1/2 hours.

Next, stir softened cream cheese cubes into the mixture, and then cover and cook for an additional 30 minutes or so until the mixture is fully melted and well-combined. Top the dip with chopped fresh parsley and red pepper flakes for presentation and added flavor, and serve!

I love serving it warm with a sliced toasted baguette, fresh cut veggies and crackers.