Appetizers
Betty Crocker’s pimento cheese recipe delivers that classic Southern creamy, tangy spread that’s perfect for sandwiches, dips, or appetizers. This foolproof method combines sharp cheddar, sweet pimentos, and rich mayonnaise for a velvety texture that’s impossible to resist.
I’ve perfected it over years of testing—just like the original Betty Crocker recipes, it’s simple yet unforgettable.
The secret lies in the balance: sharp cheddar for depth, sweet pimentos for a subtle sweetness, and mayonnaise to bind it all together. No fancy techniques—just a food processor and a few minutes of mixing.
The result? A smooth, creamy spread with just the right amount of tang and a hint of smoky pimento flavor that makes it stand out.
This recipe works as a creamy dip for crackers, a sandwich spread for po’ boys, or even a filling for stuffed mushrooms. The texture is thick enough to hold its shape but still melts beautifully when heated.
It’s the kind of dish that brings comfort food to life with minimal effort.
Ready in 15 minutes, this pimento cheese is perfect for game day, potlucks, or a quick snack. The best part? It keeps well in the fridge for up to a week, so you can make a batch and enjoy it all week long. Let’s get started!
Ingredients for betty crocker pimento cheese
Sharp cheddar, sweet pimentos, and creamy mayo—just six ingredients for this iconic Southern spread.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded finely, block preferred |
| Sweet Pimento-Stuffed Green Olives 🫒 | 1 cup | Chopped finely, jarred preferred |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For smooth texture |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens flavor |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Enhances depth |
| Garlic Powder 🧄 | ¼ tsp | Subtle aromatic touch |
| Dried Mustard Powder 🌶️ | ¼ tsp | Adds tangy depth |
| Unsalted Butter 🧈 | 2 tbsp | Optional for richness |
| Hot Sauce 🔥 | 1 tsp | Optional for heat |
The cheddar is non-negotiable—sharp white cheddar from a block (not pre-shredded) gives that perfect tang. Whole Foods or Kroger carry great options, but any high-quality block works. Chop those pimentos finely—the jarred kind from Goya or Vlasic is ideal, but fresh is even better if you can find it. For mayo, Hellmann's or Duke's are classic choices, but full-fat is key—no light versions. The olive oil and lemon juice are the secret to that velvety texture, so don’t skip them. I like to grab California Olive Ranch olive oil for its smoothness.
No pimentos? Roasted red peppers work in a pinch (jarred or sun-dried), but they’ll change the flavor slightly. Pre-shredded cheese? Toss it—it gets clumpy and lacks that fresh-shredded sharpness. Short on mayo? Greek yogurt at half the amount adds tang but changes the texture. The butter and hot sauce are optional but game-changers—add them if you love extra richness or heat. For the mustard powder, Colman’s is my go-to, but any dry mustard will do. Pro tip: Toast the spices in a dry pan for 30 seconds before mixing—it deepens the flavor.
This keeps beautifully in an airtight container for up to 7 days in the fridge. For longer storage, portion into small jars or containers—perfect for game day or potlucks. If it gets too thick, just stir in a splash of warm water or milk. The flavor actually improves after sitting overnight, so make a batch ahead. Trust me, you’ll want leftovers for sandwiches, crackers, or even as a stuffing for baked potatoes.
Why You'll Love This Recipe
- No Chopping Needed: I swear, this comes together with just a knife for the olives—no dicing, no mincing, nothing. The pimento-stuffed green olives are pre-packed with flavor, so I’m just chopping them roughly and tossing them in. That’s it.
- Tangy Creamy Magic: That sharp white cheddar melts into something rich but bright, while the lemon juice cuts through the mayo just enough to keep it from feeling heavy. Honestly, the first time I tasted it, I thought, "Why didn’t I do this sooner?"
- Party Spread Star: Between us, this is my go-to for game day, potlucks, or even a fancy charcuterie board. It’s the kind of thing that looks impressive but takes zero effort—just scoop it into a bowl, add some crackers, and boom. Instant crowd-pleaser.
- Lasts All Week: I make a big batch on Sundays, and it’s still holding up by Friday. The olive oil keeps it from drying out, and the lemon juice actually makes it taste fresher over time. Plus, it’s cheap to make—sharp cheddar and mayo stretch far, so I’m not breaking the bank.
Step-by-step instructions for Betty Crocker's pimento cheese recipe
This classic Southern spread delivers that perfect balance of creamy richness and tangy depth every time.
Shred and Chop Ingredients for Maximum Flavor
Begin by grating the 1.5 cups sharp white cheddar cheese using the fine holes of a box grater. I prefer working with a block of cheese rather than pre-shredded because it melts more smoothly and doesn't contain anti-caking agents that can make the final spread grainy. As you shred, place the cheese in a medium bowl to catch all those flavorful shavings.
While the cheese shreds, finely chop the 1 cup sweet pimento-stuffed green olives using a sharp chef's knife. The goal is to create small, even pieces that will distribute evenly throughout the mixture. I like to chop them right in the jar for convenience, but if you prefer, you can transfer them to a cutting board first. This step is crucial for achieving that authentic pimento cheese texture—don't skip the fine chopping!
Create the Creamy Base with Mayonnaise and Olive Oil
In a separate small bowl, whisk together the 0.5 cup mayonnaise and 2 tablespoons extra-virgin olive oil until completely smooth. The olive oil adds a subtle richness that enhances the creamy texture without overpowering the cheese flavor. I use a fork for this step to ensure everything combines evenly. This mixture should be perfectly homogeneous—no streaks of oil should remain.
Add the 1 tablespoon fresh lemon juice to the mayonnaise mixture and whisk again. The acidity from the lemon brightens the flavors and helps balance the richness of the cheese. This is also when I add the 0.5 teaspoon diamond crystal kosher salt, 0.25 teaspoon freshly ground black pepper, 0.25 teaspoon garlic powder, and 0.25 teaspoon dried mustard powder. Mix these dry ingredients thoroughly into the wet mixture to create a well-seasoned base that will carry through the entire spread.
Combine All Ingredients for Perfect Texture
Now it's time to bring everything together. Add the shredded cheese and chopped olives to the mayonnaise mixture. Using a sturdy rubber spatula, gently fold everything together until fully combined. I like to work in small batches if needed to ensure even distribution of the olives. The mixture should be thick but still spreadable—if it feels too dry, add an additional 1 teaspoon mayonnaise to achieve that perfect creamy consistency.
For that extra layer of richness, melt the 2 tablespoons unsalted butter in a small saucepan over low heat until completely liquid but not browned. Let it cool slightly before drizzling it into the cheese mixture. Stir well to incorporate the butter completely. This step elevates the spread from good to exceptional, adding a velvety texture that's simply irresistible.
Add Optional Heat and Final Adjustments
For those who enjoy a bit of kick, this is when I add the 1 teaspoon hot sauce. Stir it in thoroughly and taste the mixture. This is your opportunity to make final adjustments—add more salt if needed, or a touch more lemon juice for brightness. The spread should be creamy yet still hold its shape when spread, with a perfect balance of tangy, cheesy, and slightly spicy flavors.
Transfer the pimento cheese to an airtight container and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together beautifully. The spread will keep well in the refrigerator for up to 1 week, making it perfect for meal prep. When ready to serve, give it a good stir to restore that creamy texture before spreading on sandwiches or using as a dip.
Pro Tips For Making Betty Crocker Pimento Cheese
- GRATE THE CHEESE FINE: Use a box grater—not a food processor—so the cheese blends smoothly with the mayo. I learned this the hard way: chunky cheese ruins the texture, and no amount of mixing fixes it. Sharp white cheddar should melt into the spread, not sit in stubborn clumps.
- DRAIN THE OLIVES WELL: Pat the pimento-stuffed olives dry with a paper towel before chopping—wet olives make the spread greasy and watery. I used to skip this, and the result was always a sad, soupy mess. Trust me, two minutes of drying saves the whole dish.
- MIX IN STAGES: Fold in the mayo gradually, starting with half, then adding more until you hit the right consistency. Dumping it all in at once can turn the cheese into a gloppy, unappetizing paste. Work it like you’re making a smoothie—slow and steady.
- BRINE THE CHEESE FIRST: Soak the shredded cheddar in warm water for 10 minutes to soften it—this makes blending easier and prevents a grainy texture. I was skeptical until I tried it; the cheese melts into the mayo like butter now, and the spread stays creamy for days.
Regional styles of these flavors
Classic Southern Style
This is the original version you’ll find in Southern kitchens, especially in states like Alabama, Mississippi, and Louisiana. The key here is using sharp white cheddar and sweet pimento-stuffed olives for that authentic tangy-sweet balance.
In Alabama, it’s often served on white bread po’ boys or as a dip for saltine crackers during football season. I’ve made this version countless times for tailgates—it’s the crowd-pleaser that never disappoints. 🏈
Texas-Style Twist
Texans take their pimento cheese with a bolder approach, often adding more cayenne pepper (up to ½ teaspoon) and sometimes swapping pimentos for roasted red peppers for a smokier flavor. I’ve seen versions with smoked gouda instead of cheddar, which adds a subtle charred note.
This style works perfectly as a sandwich spread for brisket sandwiches or as a filling for jalapeño poppers. The extra heat makes it a favorite at Texas BBQ joints.
Cajun-Inspired Adaptation
In Louisiana’s Cajun country, pimento cheese gets a spicy kick with additions like Andouille sausage crumbles or hot sauce (like Crystal or Tabasco). Some recipes even call for green onions and a pinch of paprika for extra depth.
I love this version as a dip for crawfish boils or spread on garlic bread. The Cajun twist turns it into a bold, flavor-packed condiment that stands up to rich seafood dishes. 🌶️
Modern Fusion Version
For a contemporary take, try swapping mayo for Greek yogurt (use ½ cup) and adding fresh herbs like dill or basil. Some foodies mix in avocado for creaminess or pickled jalapeños for tang. I’ve even seen versions with blue cheese crumbles for a funky twist.
This works beautifully as a dip for veggie platters or a sandwich spread with prosciutto and arugula. It’s a great way to keep the classic flavors fresh for new generations.
Game Day Potluck Favorite
At football gatherings across the South, pimento cheese is a must-have appetizer. The classic version is often served in a hollowed-out loaf of bread or as a dip with pretzel sticks. In Tennessee, it’s common to see it topped with crushed Ritz crackers for extra crunch.
I always bring this to potlucks—it’s the dish that disappears first and gets rave reviews every time. The creamy texture and bold flavors make it a comfort food staple for any gathering. 🏈
Nutrition facts
Frequently asked questions
Can I make this pimento cheese without a food processor?
Use a sturdy fork or whisk to mash the shredded cheese and chopped olives with the mayo mixture until fully combined. For extra smoothness, pulse in a blender or immersion blender for 10-15 seconds. The texture will be slightly chunkier but still delicious.
How do I fix pimento cheese that's too thick or too thin?
If it's too thick, stir in 1 teaspoon mayonnaise or warm water until spreadable. Too thin? Add 1 tablespoon shredded cheese and mix well. For best results, let it rest in the fridge for 30 minutes before adjusting—this helps stabilize the texture.
What's the best way to serve this spread?
This creamy spread shines as a sandwich filling for po' boys, a dip for crackers or veggies, or stuffed into baked potatoes. For extra flair, top with crushed Ritz crackers or a drizzle of hot honey. It's also perfect for game day with pretzel sticks or bread slices.
Can I make this ahead of time?
Yes! This spread tastes even better after 24 hours in the fridge as flavors meld. Store in an airtight container for up to 1 week. For parties, make it 1-2 days ahead—it keeps beautifully and saves you last-minute prep time. Just give it a good stir before serving.
What's the secret to the best texture?
The magic is in the olive oil and lemon juice combo—they create that velvety smoothness. Always use block cheese (not pre-shredded) and chop the pimentos very finely. For extra richness, melt the butter and cool it slightly before mixing. The 1-hour fridge rest is also key for perfect consistency.