Photo by Chelsea Kyle, Food Styling by Ali Nardi
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.
Recipe information
Total Time
15 minutes
Yield
Makes about 3 1/2 cups
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)
Need to make a substitution?
Preparation
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.