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.

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 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. Do Ahead Pimento cheese can be made 5 days ahead; cover with plastic, pressing onto surface, and chill. Cooks' NoteBest if made at least 1 day in advance.