Five-Cheese Pimento Cheese

• 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)

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

pimento peppers, shallot, cream cheese, mayonnaise, miracle, worcestershire sauce, kosher salt, hot sauce, cheddar, cheddar, parmesan, pepper, crackers

Taken from www.epicurious.com/recipes/food/views/five-cheese-pimento-cheese (may not work)