Appetizers
Betty Crocker's pimento cheese recipe delivers that creamy, tangy Southern classic with just five simple ingredients you likely already have. This smooth, spreadable cheese transforms basic sandwiches into something special—no fancy techniques required.
The secret lies in blending sharp cheddar with just the right amount of mayonnaise and pimentos for that signature color and flavor.
What makes this version stand out is its foolproof texture—no lumps, no graininess, just velvety perfection that stays spreadable even after refrigeration. The recipe calls for basic pantry staples: sharp cheddar cheese, mayonnaise, pimentos, and a pinch of spices, making it both budget-friendly and restaurant-quality.
It’s the kind of spread that elevates everything from crackers to grilled chicken.
Once you mix the ingredients, you’ll have a cheese spread that’s rich, slightly tangy, and packed with that signature red hue from the pimentos. The best part?
It keeps well in the fridge for up to a week, so you can make a batch and use it all week long. Whether you’re slathering it on sandwiches, using it as a dip, or topping baked potatoes, this pimento cheese is a game-changer.
For extra flavor, try adding a dash of cayenne or smoked paprika, or swap in pepper jack for a spicier kick. The possibilities are endless, but the base recipe stays true to the classic. Let’s get started on this creamy, crowd-pleasing spread!
Ingredients for betty crocker pimento cheese
Five pantry staples transform into the iconic Southern spread you'll crave all week.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded or block for grating |
| Mayonnaise 🥛 | ½ cup | Dijon-style preferred for tang |
| Pimento-Stuffed Green Olives 🫒 | ¼ cup | Chopped, for signature color |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground for brightness |
| Cayenne Pepper 🔥 | ⅛ tsp | Optional for heat |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For smooth texture |
The cheddar is non-negotiable—sharp white cheddar delivers that signature tang. Grab a block from the deli counter and grate it yourself; pre-shredded gets clumpy. For pimentos, Goya pimento-stuffed olives are the gold standard, but any brand works if they're chopped fine. The mayonnaise should be Dijon-style if you can find it—just a touch more depth. Whole Foods or Kroger carry reliable options, but the store brand is fine if it's fresh. Don't skip the olive oil—it's what gives this spread that velvety mouthfeel.
No pimento olives? Sun-dried tomatoes or roasted red peppers add color and a similar sweetness, though the flavor shifts slightly. Out of sharp cheddar? Extra-sharp cheddar or pepper jack work in a pinch, but the tang will be different. The cayenne is optional but recommended—start with one-eighth teaspoon and adjust to taste. For a smokier version, swap in smoked paprika at half the amount of the cayenne. The key to smooth texture is processing in batches if using a food processor—don't overload it.
This keeps beautifully in the fridge for up to 1 week if stored in an airtight container. For longer storage, portion into small jars and freeze for up to 3 months. The texture holds up perfectly after reheating—just microwave for 20-30 seconds. I always make a double batch; it disappears faster than you'd think. The spread thickens slightly after chilling, so add a splash of olive oil if it gets too firm. Perfect for sandwiches, dips, or even as a topping for deviled eggs.
Why You'll Love This Recipe
- Fridge Staple Spread: I keep this in my fridge year-round—no special shopping trips, just mayo, cheddar, and those briny olives from the pantry. Honestly, the pimento-stuffed olives add a tangy punch that makes it taste like a restaurant dish, not something slapped together.
- Creamy-Tangy Magic: That sharp white cheddar melts into the mayo like a dream, while the olives bring this perfect balance of rich and bright. I’ll be real: the first time I tasted it, I grabbed the bowl and ate it straight from the fridge. (Yes, even on a Tuesday night.)
- Sandwich Game Changer: Slather it on toasted bread for a lunch that’s actually exciting, or stuff it into a grilled cheese—suddenly, boring meals feel like a treat. My kids beg for it, and my husband hides the leftovers. (Not a complaint.)
- Zero-Waste Feast: A single batch stretches for days—on crackers, in wraps, or even as a dip for veggies. Between us, I’ve turned this into a 10-minute dinner when I’m exhausted, and it’s still the star of the table. Budget-friendly? Absolutely. Life-saving? Even more so.
Step-by-step instructions for betty Crocker's pimento cheese recipe
Here's the classic method for creating that signature creamy, tangy spread that defines Southern comfort.
Prepare the Cheese for Maximum Creaminess
Begin by grating the 2 cups Sharp White Cheddar Cheese if using a block, or use pre-shredded cheese for convenience. I prefer freshly grated cheese because it melts more smoothly and creates a velvety texture. Place the grated cheese in a medium mixing bowl and set aside.
For the best results, use cheese that's been stored at room temperature for about 15 minutes before grating. Cold cheese creates a grainy texture rather than that signature creamy consistency we're after. If you're using pre-shredded cheese, you can skip this step entirely as it's typically processed to melt more uniformly.
Combine Wet Ingredients for Smooth Texture
In a separate small bowl, whisk together the 0.5 cup Mayonnaise, 1 tbsp Extra-Virgin Olive Oil, and 0.125 tsp Cayenne Pepper until fully combined. The olive oil helps create a smoother, more stable emulsion that prevents the cheese from becoming too thick. I like to use Dijon-style mayonnaise for its tangy flavor profile, which balances the richness of the cheese.
Add the 0.5 tsp Diamond Crystal Kosher Salt and 0.25 tsp Ground Black Pepper to the wet mixture and whisk again. The salt enhances all the flavors while the freshly ground black pepper adds a subtle brightness that cuts through the richness. This combination forms the flavor base that will carry through the entire spread.
Incorporate the Cheese Mixture
Gradually add the cheese to the wet ingredients, mixing gently with a rubber spatula after each addition. This slow incorporation prevents the cheese from clumping and creates that signature creamy texture. Work in small batches if needed, ensuring each spoonful of cheese is fully incorporated before adding more.
After all the cheese is incorporated, fold in the 0.25 cup chopped Pimento-Stuffed Green Olives. These olives provide both color and a subtle briny contrast that makes this spread uniquely Southern. Use a small spoon to break up any large olive chunks so they're evenly distributed throughout the mixture.
Achieve Perfect Consistency
Taste the mixture and adjust the seasoning if needed. You might find you need a touch more salt or pepper to balance the flavors. If the mixture is too thick, add 1 tablespoon at a time of warm water or milk while mixing continuously until you reach your desired consistency. The spread should be smooth and spreadable but not runny.
For the creamiest texture, transfer the pimento cheese to a food processor and pulse for 10-15 seconds. This additional blending breaks down any remaining lumps and creates a truly velvety consistency. Immediately transfer back to your serving bowl to prevent over-processing.
Pro Tips For Making Betty Crocker Pimento Cheese
- Grate the Cheese Fresh: That pre-shredded sharp cheddar in the bag? Skip it—it’s coated with anti-caking agents that make the spread grainy and dry. Grab a box of blocks, grate it yourself, and pat the shreds dry with a paper towel before mixing. I learned this the hard way after serving a batch that looked like it had sand in it.
- Pulse, Don’t Blend: Don’t hit the blender button and walk away—you’ll end up with a gluey mess. Pulse the olives, cheese, and mayo in short bursts (3-4 seconds at a time) until just combined. You want texture, not a smooth paste. I used to over-blend, and the result was always too heavy.
- Taste Before Salting: The olives and mayo already pack salt, so taste the mix first—raw. If it’s bland, add Diamond Crystal kosher salt a pinch at a time. I’ve ruined batches by assuming the recipe’s salt was enough, only to end up with something tasting like a science experiment.
- Chill Before Serving: Let the spread sit in the fridge for at least 30 minutes before eating or serving. The flavors meld better, and it won’t be too rich or oily right out of the bowl. I know, I know—you’re hungry now. But trust me, the wait makes it worth it.
Creative variations of this recipe
Spicy Kick
For those who love heat, add ½ teaspoon of cayenne pepper or 1 teaspoon of hot sauce like Tabasco. I like to start with ¼ teaspoon cayenne and adjust—this version has a slow burn that lingers beautifully.
For a smoky heat, swap in ½ teaspoon smoked paprika plus ¼ teaspoon cayenne. This combo adds depth while keeping the spread spreadable. 🌶️
Smoky BBQ Twist
Transform this classic into a BBQ-inspired spread by mixing in 2 tablespoons of BBQ sauce (I recommend Sweet Baby Ray's Original) and 1 teaspoon of smoked paprika. Add ¼ cup of diced pickles for tang and texture.
This version works perfectly as a dip for fried chicken tenders or a sandwich spread with pulled pork. The smoky-sweet balance is addictive.
Herb-Infused Freshness
Brighten up the classic with fresh herbs like 1 tablespoon chopped chives or 1 teaspoon dried dill. I also add 1 teaspoon lemon zest for a citrusy lift that cuts through the richness.
This version pairs wonderfully with seafood dishes or as a topping for deviled eggs. The herbs add a fresh contrast that keeps the spread from feeling too heavy.
Creamy Avocado Fusion
For a lighter, veggie-packed twist, blend in ½ ripe avocado after processing the base mixture. The avocado adds creaminess while reducing the fat content. I also fold in 1 tablespoon lime juice to balance the flavors.
This version is perfect for vegetarian sandwiches or as a dip with crudités. The texture remains smooth, but the flavor profile shifts to something brighter and fresher. 🥑
Sweet & Tangy Jam Swirl
Add a sweet-savory dimension by folding in 1 tablespoon of apricot or fig jam (I like Bon Appétit brand) along with ½ teaspoon of Dijon mustard. The jam adds a subtle sweetness that contrasts beautifully with the sharp cheddar.
This version is ideal for charcuterie boards or as a glaze for grilled vegetables. The jam keeps the spread from being too heavy while adding complexity.
Extra Sharp Cheese Boost
Swap the sharp cheddar for extra-sharp cheddar or pepper jack cheese to intensify the tang and heat. I like using Monterey Jack for a milder but still flavorful option. For extra richness, add 1 tablespoon of cream cheese to the wet ingredients.
This version is perfect for spicy sandwiches or as a dip for pretzel bites. The extra sharpness makes every bite more vibrant. 🧀
Nutrition facts
Frequently asked questions
Can I make this pimento cheese without a food processor?
While a food processor creates the smoothest texture, you can achieve great results with a bowl and a sturdy rubber spatula. Start by grating the cheese finely, then mix it with the mayonnaise and olive oil using a hand mixer or whisk. For extra creaminess, press the mixture through a fine-mesh sieve to remove any remaining lumps. The texture will be slightly thicker but still delicious.
How long will this pimento cheese keep in the fridge?
This creamy spread stays fresh for up to 1 week when stored in an airtight container. For longer storage, portion into small jars and freeze for up to 3 months. The texture holds up perfectly after reheating—just microwave for 20-30 seconds to restore its spreadable consistency. It thickens slightly after chilling, so add a splash of olive oil if needed.
What are the best ways to use this pimento cheese?
This versatile spread works perfectly for sandwiches (especially on white bread or biscuits), as a dip for crackers or veggies, or as a topping for deviled eggs. It also adds a tangy kick to grilled cheese sandwiches or baked potatoes. For extra flair, try it as a filling for creole tomatoes or as a glaze for grilled chicken. The possibilities are endless!
Why did my pimento cheese turn out grainy?
Graininess usually happens when the cheese isn't fully melted or incorporated. To fix this, try grating the cheese yourself (pre-shredded often has anti-caking agents that prevent smooth melting) and letting it sit at room temperature for 15 minutes before mixing. For extra creaminess, blend the mixture in a food processor for 10-15 seconds or press it through a fine-mesh sieve. If it's too thick, add 1 tablespoon of warm water or milk while mixing.
Can I substitute pimento-stuffed olives with something else?
Yes! If you can't find pimento-stuffed olives, try roasted red peppers or sun-dried tomatoes for color and a similar sweetness. For a smoky flavor, add ¼ teaspoon of smoked paprika instead. Just remember that these substitutions will slightly alter the classic flavor profile, but they still create a delicious spread. The key is to maintain the creamy texture by adjusting the wet ingredients as needed.