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.
Notes
This actually warms up very nicely if you have leftovers!