4 (8 oz.) pkgs. cream cheese, softened
2 tbsp. chopped chives
1/2 tsp. pepper
1/4 c. chopped onion
1/3 c. fresh grated Parmesan cheese or 1/4 c. grated Parmesan cheese
1 (9 oz.) pkg. frozen chopped spinach, thawed and well drained
1 c. shredded Cheddar cheese
2 (2 oz.) jars diced pimiento, well drained

Line 9 x 5 inch loaf pan with plastic wrap. In large bowl, beat 2 packages cream cheese until creamy. Stir in chives and pepper. Spread in bottom of lined pan. In medium bowl, combine onion, Parmesan cheese and spinach. Spread over cream cheese layer. In same large bowl, beat remaining cream cheese and Cheddar cheese until well blended. Stir in pimiento.

Spread over spinach layer. Cover with plastic wrap and press evenly and firmly on top of loaf to seal all layers. Refrigerate several hours or overnight. Lift loaf from pan with plastic wrap, invert on plate. Remove plastic. Garnish as desired. Serve with crackers.