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.
Cooks' Note
Best if made at least 1 day in advance.
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)
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.
Recipe notes
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