Pimento Cheese Spread (Five Cheese)

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.

¾ cup jarred whole or chopped pimento peppers (~ 10½ oz)
½ small shallot, grated
2 oz cream cheese, softened
6 Tbsp. Hellmann's mayonnaise
6 Tbsp. Miracle Whip
2 tsp. Worcestershire sauce
¼ tsp. sea salt
3-5 dashes hot sauce
6 oz mild cheddar, freshly shredded
6 oz sharp cheddar, freshly shredded
3 oz Parmesan, freshly shredded
3 oz pepper Jack cheese, freshly shredded

To Serve:
crackers

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

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.

Makes about 3½ cups.

Cook’s Note: Best if made at least 1 day in advance.

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