Sauces & Condiments
Creating a Kraft-inspired olive pimento cheese spread brings that iconic Southern comfort flavor to your table with just a few simple ingredients and minutes of prep time.
This creamy, spreadable cheese blend combines sharp cheddar with briny olives and sweet pimentos for a tangy, savory paste that’s perfect for crackers, sandwiches, or dipping. I first made this version after craving that nostalgic taste but wanting full control over the ingredients—no artificial preservatives or processed shortcuts.
The secret to this spread lies in the cheese-to-cream ratio and how you incorporate the olives and pimentos. Sharp cheddar forms the base, while mayonnaise keeps it smooth and spreadable. Chopping the olives and pimentos finely ensures every bite has that signature briny-sweet balance without overwhelming texture.
For extra depth, I add a pinch of mustard powder and smoked paprika—just enough to enhance the Southern flavor without overpowering.
What you’ll end up with is a velvety, slightly tangy cheese spread that’s rich enough to satisfy but light enough to spread generously. The olives and pimentos melt into the cheese, creating pockets of flavor in every bite.
This recipe makes about 1½ cups, perfect for a party appetizer or a quick snack. Store it in an airtight container in the fridge for up to 5 days, or freeze for longer shelf life.
Use it as a dip for veggies, a sandwich spread, or a topping for burgers—this versatile cheese blend elevates simple dishes into something special. The best part? It’s ready in 15 minutes with ingredients you likely already have on hand. Let’s get started on making this Southern classic your own.
Ingredients for kraft olive pimento cheese spread
Nine simple ingredients transform into that iconic Southern cheese spread you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp Cheddar Cheese 🧀 | 8 oz | Block, freshly grated preferred |
| Mayonnaise 🥛 | ½ cup | Duck brand or Hellmann's for creaminess |
| Green Olives 🫒 | ½ cup | Pitted, finely chopped (not sliced) |
| Pimento-Stuffed Olives 🫒 | ¼ cup | Finely chopped, seeds removed |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For smooth texture and richness |
| Mustard Powder 🌶️ | ½ tsp | For subtle tangy depth |
| Smoked Paprika 🌶️ | ¼ tsp | Enhances Southern flavor profile |
| Kosher Salt 🧂 | ¼ tsp | Adjusts final seasoning |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for brightness |
The cheddar is non-negotiable—sharp, aged cheddar gives that signature tang. Grab a block from the deli counter and grate it yourself (pre-grated gets clumpy). For the olives, Trader Joe's or Whole Foods have the best quality—bright green, firm, and free of bruises. The pimento-stuffed olives? Look for the ones with bright red pimentos—none of that sad, shriveled stuff. If you can't find them, pitted green olives plus a pinch of cayenne works in a pinch. The mayonnaise matters too—Duck brand or Hellmann's keeps it ultra-smooth, but any good-quality mayo will work.
No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Short on pimento-stuffed olives? Add a few drops of hot sauce or a pinch of red pepper flakes to mimic that briny heat. The mustard powder is key—it cuts through the richness and adds that classic tang. If you don't have it, Dijon mustard at half the amount works too. For extra creaminess, add 1 tbsp sour cream to the mix. And if you're feeling adventurous, swap half the cheddar for white cheddar for a milder, brighter flavor profile.
This spread keeps beautifully—5 days in the fridge sealed tight in an airtight container. For longer storage, portion into ice cube trays, freeze, then transfer to a bag. Thaws in minutes! The flavor actually improves after a day as everything melds. Use it on crackers, sandwiches, or burgers—it’s that versatile. And if you make extra? Gift it in small jars—everyone will ask for seconds.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of spread you can make while chatting on the phone—just blend those sharp cheddar cubes, pimento olives, and mayo until smooth. No chopping, no waiting, no stress.
- That Tangy Kick: Honestly, the pimento-stuffed olives and green olives pack a briny, slightly spicy punch that cuts through the richness of the cheese. It’s salty, sweet, and just a little funky—exactly what I crave when I need a bold flavor boost.
- Game for Any Occasion: Between us, this spread works for everything: slather it on crackers for a quick snack, dollop it on sandwiches for a picnic, or even mix it into deviled eggs for a party. It’s my go-to for lazy Sundays or last-minute gatherings.
- Budget-Friendly Staples: Sharp cheddar and canned olives are pantry staples that don’t break the bank, and this recipe stretches them into something special. Plus, leftovers keep for weeks in the fridge—no waste, just more flavor for later.
Step-by-step instructions for Kraft olive pimento cheese spread
This creamy, tangy spread comes together in minutes with bold Southern flavors you'll crave.
Grate the Sharp Cheddar Cheese
Use a box grater or food processor to grate the 8 oz sharp cheddar cheese into fine, even shreds. I prefer freshly grated over pre-shredded because it melts more smoothly and doesn't contain anti-caking agents that can make the spread grainy. If using a food processor, pulse in short bursts to avoid melting the cheese from friction.
Transfer the grated cheese to a medium mixing bowl. The cheese should be cool to the touch—if it feels warm, let it sit at room temperature for 5-10 minutes before proceeding. This ensures the spread stays creamy rather than separating later.
Combine Wet Ingredients
In the same bowl, add the 0.5 cup mayonnaise, 1 tbsp extra-virgin olive oil, 0.5 cup finely chopped green olives, and 0.25 cup finely chopped pimento-stuffed olives. Use a rubber spatula to gently fold everything together until the cheese begins to soften and the mixture looks cohesive.
The green olives should be chopped into tiny pieces—think more like a paste than chunks. If you're using canned olives, drain them well first. The pimento-stuffed olives add that signature sweet, tangy kick, so don't skip this step. Mix until the cheese starts to break down and the texture becomes smooth.
Add Seasonings and Mix Thoroughly
Sprinkle in the 0.5 tsp mustard powder, 0.25 tsp smoked paprika, 0.25 tsp kosher salt, and 0.25 tsp black pepper. Use the spatula to fold these dry ingredients into the wet mixture, ensuring even distribution. The mustard powder adds a subtle tang that balances the richness, while the smoked paprika gives it that authentic Southern flavor.
Continue mixing for about 2 minutes until the spread is completely smooth and creamy. You'll notice the cheese fully melts into the mayonnaise and olive oil, creating a velvety texture. If the mixture looks too thick, add 1 teaspoon of water at a time until it reaches a spreadable consistency—this should only be necessary if your cheese was particularly dry.
Chill and Rest for Best Texture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This chilling time is crucial—it allows the flavors to meld together and the texture to firm up just enough to hold its shape on bread or crackers. Don't skip this step, or the spread might be too soft and slide off your sandwiches.
When you're ready to serve, give the spread one final stir. It should be thick enough to hold its shape when spread but still smooth and creamy. The colors should be vibrant—a mix of the sharp cheddar's orange hue, the green olives' bright green, and the pimento-stuffed olives' reddish tones. Enjoy immediately on toasted bread, crackers, or as a dip for veggies!
Pro Tips For Making Kraft Olive Pimento Cheese Spread
- Chill Before Mixing: Let your sharp cheddar sit at room temperature for 10-15 minutes first—it blends smoother and doesn’t turn grainy. I learned this the hard way after forcing cold cheese through my food processor and ending up with a clumpy mess that looked like it belonged in a science experiment.
- Drain Those Olives: Pat the green and pimento-stuffed olives very dry with paper towels before chopping—wet olives make the spread watery and separate. Sounds tedious, but trust me, your spread will stay thick and cohesive instead of turning into a sad, thin dip.
- Pulse, Don’t Puree: Use short bursts in the food processor (3-4 seconds at a time) to avoid overworking the mayo, which can turn it greasy. I used to run it continuously and ended up with a greasy, oily mess that tasted like a sad, melted crayon.
- Upgrade the Oil: Swap half the mayo for extra-virgin olive oil (about 2 tablespoons) for a richer, more complex flavor—it cuts through the sharpness of the cheddar beautifully. I was skeptical until I tried it, and now it’s my go-to tweak.
Common mistakes when making this dish
Over-Melting the Cheese
One of the most common mistakes is melting the cheese too aggressively, which can turn your creamy spread into a greasy mess. I’ve seen this happen when people microwave the cheese or use a double boiler for too long.
The cheese should soften just enough to blend smoothly with the mayo and olives—never fully melt into a liquid. If your spread looks oily or separates, you’ve gone too far.
Instead, mix the cheese with the mayo and olive oil at room temperature, then let the heat from the ingredients do the work gradually. 🌡️
Skipping the Chill Time
Rushing to serve the spread without chilling it for at least 30 minutes is a big mistake. This step is non-negotiable—it’s what gives the spread its perfect texture.
Without it, the cheese won’t firm up enough to hold its shape on bread or crackers, and the flavors won’t meld together properly. I’ve made this error myself, and the result was a gooey, sliding mess that didn’t taste as cohesive. Patience here makes all the difference.
Using Pre-Shredded Cheese
Pre-shredded cheese is a shortcut that can ruin your spread. It contains anti-caking agents like cellulose powder, which make the cheese grainy and prevent it from melting smoothly. The result? A lumpy, unappetizing texture that’s nothing like the creamy spread you’re aiming for.
Always use freshly grated sharp cheddar—it’s worth the extra effort. If you’re short on time, buy a block of cheese and grate it yourself using a box grater or food processor.
Uneven Olive Chopping
If your olives aren’t finely chopped, they’ll create an unpleasant texture in every bite. I’ve seen people use whole olives or large chunks, which turn the spread into a chunky, uneven mess.
The goal is to chop the olives into tiny pieces—almost like a paste—so they blend seamlessly into the cheese. Use a sharp knife or a food processor to achieve this.
If you’re in a hurry, pulse the olives in a food processor until they’re finely ground, but don’t overdo it or they’ll turn into a paste.
Over-Seasoning
It’s easy to go overboard with the spices, especially if you’re new to this recipe. Too much smoked paprika, mustard powder, or salt can make the spread taste bitter or overly tangy. Start with the recommended amounts and taste as you go.
Remember, you can always add more, but you can’t take it out. I like to add the spices gradually, mixing well after each addition, to ensure even distribution. A little goes a long way—trust the recipe’s balance.
Ignoring the Mayonnaise Quality
Not all mayonnaise is created equal, and using a low-quality brand can make your spread taste flat or separate. I recommend using a high-quality mayo like Duck brand or Hellmann’s for the best results. These brands have a smooth, creamy texture that blends perfectly with the cheese.
Avoid watery or overly thick mayonnaise, as they can affect the spread’s consistency. If your mayo is too thick, thin it slightly with a teaspoon of water before mixing.
Nutrition facts
Frequently asked questions
Can I make this cheese spread without mayo?
Yes! For a lighter version, replace the mayo with ½ cup sour cream or ¼ cup Greek yogurt plus 1 tbsp olive oil. The texture will be slightly tangier but still creamy. For a dairy-free option, use ½ cup vegan mayo and 2 tbsp cashew cream—just mix until smooth. The spread will be less rich but still delicious on crackers or veggies.
Why did my spread turn oily or separate?
This usually happens from over-melting the cheese or using pre-shredded cheese (which contains anti-caking agents). To fix it, stir in 1 tbsp cold water or 1 tsp cornstarch mixed with 1 tsp water and blend until smooth. For prevention, always grate your own cheese and mix everything at room temperature—never heat it.
How can I make this spread spicier?
Add ¼ tsp cayenne pepper or ½ tsp hot sauce for immediate heat. For a smoky kick, increase the smoked paprika to ½ tsp. If you love bold flavors, swap ¼ cup of the green olives for jalapeño slices (finely chopped). Always taste as you go—spice builds over time, so start conservative.
Can I use this spread for cooking instead of just spreading?
This spread makes an amazing baked potato topping, stuffing for chicken or pork, or even a glaze for grilled veggies. For baked potatoes, spread it on top before baking. For stuffing, mix it with breadcrumbs and herbs, then bake at 375°F for 15 minutes. The flavors deepen when heated—just watch for browning.
How do I store leftovers for maximum freshness?
Transfer to an airtight container and refrigerate for up to 5 days. For longer storage, portion into ice cube trays, freeze, then transfer to a bag. Thaw in the fridge overnight. The spread actually tastes better after 24 hours as flavors meld—just give it a quick stir before serving. Avoid reheating in the microwave to prevent oil separation.