Slow Cooker Hot Pimiento Cheese Dip Food

SLOW-COOKER HOT PIMIENTO-CHEESE DIP

Steps:

• In 6-quart slow cooker, stir shredded cheeses, pimientos, onion, garlic, mayonnaise, sour cream, Worcestershire sauce, and salt and pepper until combined.
• Top mixture with cubed cream cheese. Cover; cook on Low heat setting 1 1/2 hours. Stir cream cheese into mixture; cook 30 minutes or until cream cheese is melted and mixture is heated through.
• Top warm dip with chopped fresh parsley and red pepper flakes. Serve warm or at room temperature with crackers and/or chopped fresh vegetables.

EASY SLOW COOKER HOT PIMENTO CHEESE DIP

Steps:

• In a slow cooker, combine the mayonnaise, cream cheese, Sriracha sauce, shallot, Grand Cru, havarti, pimentos, Worcestershire sauce, and bourbon. Heat to low, and cook, stirring occasionally, for about 1 hour until all of the cheese is melted and everything is fairly smooth. Turn the heat to "warm," and serve right out of the slow cooker, or transfer to a bowl.

HOT PIMIENTO CHEESE DIP

Steps:

• Preheat oven to 350°. Spray a 9-inch baking dish with nonstick baking spray. In a large bowl, beat cream cheese and next 7 ingredients at medium-low speed with a mixer until combined. Spoon mixture into prepared pan. Bake for 20 to 25 minutes or until edges are lightly browned. Serve with bagel chips.

DEVILISHLY HOT PIMENTO CHEESE DIP

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.

BAKED PIMENTO CHEESE DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 1-quart baking dish with olive oil.
• In a large bowl, stir together the cheddar, cream cheese, Pecorino-Romano, olive oil, and grated onion until evenly combined.
• Spread the cheese mixture into the prepared baking dish, transfer to the oven, and bake until golden, just melted, and heated through, about 15 minutes.
• While the cheese bakes, stir together the pimentos, Kalamata olives, parsley, Worcestershire, garlic, salt, and pepper in a medium bowl.
• Spoon the pimento mixture into the center of the dip. Serve hot, with crackers alongside.
• Enjoy!

HOT TEX MEX PIMIENTO CHEESE DIP

Steps:

• Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish with cooking spray.
• In large bowl, mix mayonnaise, roasted peppers, onions and chile; stir in cheeses. Spoon mixture into baking dish.
• Bake uncovered 20 to 25 minutes or until golden and bubbly. Garnish with cilantro. Serve dip warm with bread slices.

SLOW-COOKER CHEESE DIP

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.

HOT PIMENTO CHEESE DIP

Steps:

• Chipotle pepper purée:
• Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.
• Pimento cheese and assembly:
• On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife's sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.
• In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.
• To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.

WARM PIMIENTO CHEESE DIP

Steps:

• In a food processor, shred cheddar cheese until just broken up, not too much.
• Add pimientos to bowl, and remaining ingredients; pulse just until mixture is blended and cheese is still slightly coarse.
• Heat cheese mixture in microwave proof bowl in microwave on high 2 minutes or until cheese is mostly melted, stirring every 30 seconds.
• Or heat in smalll saucepan on stovetop on medium high heat for about 4-5 minutes or until cheese is mostly melted.
• Enjoy!