Slow Cooker Hot Pimento Cheese Dip

Serves 12 to 16
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If you like hot dips AND pimento cheese, this hot pimento cheese dip made in the slow cooker may just be your new North Star dip.

For a casual gathering, serve this right out of the slow cooker. Or transfer into a bowl and then replenish with hot dip as it disappears. Serve with pretzels, chips, carrot sticks, celery sticks, sliced bell pepper, and/or crackers.

Recipe by: Katie Workman, The Mom 100


  • 1 1/2 cups mayonnaise
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon Sriracha or other hot sauce, to taste
  • 1 shallot, finely minced
  • 8 ounces shredded Roth Grand Cru® cheese
  • 8 ounces shredded Roth Creamy Havarti cheese
  • 2 (7-oz) jars pimentos, drained and minced
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon bourbon
  • 1/2 cup thinly sliced scallions (white and green parts)


  1. In a slow cooker, combine mayonnaise, cream cheese, hot sauce, shallot, Grand Cru®, Havarti, pimentos, Worcestershire, and bourbon.
  2. Heat to low, and cook, stirring occasionally, for about 1 hour until all of the cheese is melted and the consistency is fairly smooth.
  3. Turn the heat to “warm,” and serve right out of the slow cooker or transfer to a bowl.