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Categories:
pimento peppers shallot cream cheese mayonnaise Miracle Worcestershire sauce kosher salt hot sauce Cheddar Cheddar Parmesan pepper crackers
Viewed: 43 - Published at: 2 years agoIngredients
- 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)
Method
- 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.
- Pimento cheese can be made 5 days ahead; cover with plastic, pressing onto surface, and chill.
