Ingredients
3
cups shredded sharp Cheddar cheese (12 oz)
2
cups shredded mild Cheddar cheese (8 oz)
1
jar (4 oz) sliced pimientos, drained
1/2
cup chopped white onion
1
tablespoon finely chopped garlic
1/2
cup mayonnaise
1/2
cup sour cream
1
tablespoon Worcestershire sauce
Salt and pepper to taste
1
package (8 oz) cream cheese, cut into 1-inch cubes
Chopped fresh parsley and red pepper flakes, for topping
Crackers and/or chopped fresh vegetables, for serving
Preparation
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.
