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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 Hellmanns 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)']

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.

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