Ingredients

• 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)

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Instructions

1. Drain peppers, reserving liquid, then finely chop if whole.
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.
3. Do Ahead Pimento cheese can be made 5 days ahead; cover with plastic, pressing onto surface, and chill.
4. Pimento cheese can be made 5 days ahead; cover with plastic, pressing onto surface, and chill.