Velvety Baked Pimento Cheese Dip

VELVETY BAKED PIMIENTO CHEESE DIP
1 (10-oz.) block sharp Cheddar cheese, shredded
1 (10-oz.) block extra-sharp Cheddar cheese, shredded
1 T. cornstarch
8 bacon slices, cooked and crumbled
½ small onion, finely grated
1 c. Miracle Whip or mayo
2 (4-oz.) jars diced pimento, drained
1 T. Worcestershire sauce
1 t. black pepper
Tabasco to taste

1. Toss together cheeses and cornstarch in bowl.
2. Add half of the bacon, onion and remaining ingredients except Tabasco. Stir until well blended. Add Tabasco to taste, if desired.
3. Spoon mixture into a lightly greased 3 qt. slow-cooker.
4. Sprinkle with remaining bacon.
5. Cover and cook on LOW 2-3 hours or until melted and bubbly.
6. Stir before serving. Serve warm with crackers.