Active Time

　　15 minutes

　　Total Time

　　15 minutes

　　Miracle Whip adds tang and just a touch of sweetness to this five-cheese version of the classic Southern spread, while traditional mayonnaise gives it balance and richness.

　　

Ingredients

Makes about 3 1/2 cups

　　3/4 cup jarred whole or chopped pimento peppers (about 10 1/2 ounces)

　　1/2 small shallot, grated

　　2 ounces cream cheese, softened

　　6 tablespoons Hellmann's mayonnaise

　　6 tablespoons Miracle Whip

　　2 teaspoons Worcestershire sauce

　　1/4 teaspoon kosher salt

　　3–5 dashes hot sauce

　　6 ounces mild cheddar, shredded

　　6 ounces sharp cheddar, shredded

　　3 ounces Parmesan, shredded

　　3 ounces pepper Jack cheese, shredded

　　Crackers (for serving)

　　

Step 1

Drain peppers, reserving liquid, then finely chop if whole.

　　

Step 2

Process shallot, cream cheese, mayonnaise, Miracle Whip, Worcestershire, salt, hot sauce, and 2 Tbsp. pepper liquid in a food processor until very smooth. Add cheeses and pulse until just combined. Add peppers and pulse until just combined. Serve with crackers alongside.

　　

Do Ahead

Step 3

Pimento cheese can be made 5 days ahead; cover with plastic, pressing onto surface, and chill.

　　Cooks' Note

　　Best if made at least 1 day in advance.