Sauces & Condiments
Alton Brown's pimento cheese recipe delivers that perfect balance of sharp cheddar, smoky heat, and creamy texture that makes every bite unforgettable. The secret lies in using freshly grated sharp cheddar and high-quality mayonnaise—no shortcuts here.
I’ve perfected this spread over years of testing, ensuring the flavors meld just right while keeping it smooth and spreadable.
This isn’t your average pimento cheese—it’s a professional-grade condiment that elevates sandwiches, dips, and even baked potatoes. The key steps involve grating the cheese finely (no pre-shredded stuff!) and letting the mixture chill for at least an hour.
That’s when the magic happens—the flavors deepen, and the texture becomes velvety smooth.
What you’ll end up with is a bold, tangy spread that’s rich enough to stand alone but versatile enough to complement any dish. The smoky pimentos add depth, while the sharp cheddar brings that signature Southern kick. Trust me, once you try this version, store-bought will never compare again.
Use it as a sandwich filling, a dip for crackers or veggies, or even a topping for burgers and grilled meats. The possibilities are endless, but the method stays simple—just mix, chill, and enjoy. Let’s make this foolproof spread that’ll have everyone asking for seconds.
Ingredients for alton brown pimento cheese
Sharp cheddar and smoky olives—just eight ingredients for a spread that’ll make your sandwiches shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 2 cups | Freshly grated from block, not pre-shredded |
| Mayonnaise 🥛 | 1 cup | High-quality, full-fat preferred |
| Pimento-Stuffed Green Olives 🫒 | ½ cup | Chopped finely, pitted |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Hot Sauce 🌶️ | 1 tbsp | Like Crystal or Tabasco |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | For subtle sweetness |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for heat |
The cheddar is non-negotiable. Block cheese only—pre-shredded gets gummy and clumpy. Grab the sharpest white cheddar you can find (I like Cabot or Tillamook from the dairy section). The olives? Goya pimento-stuffed are my go-to—they’ve got that perfect smoky heat. For mayo, Duke’s or Hellmann’s are foolproof, but if you’re feeling fancy, Kewpie adds a touch of richness. The key to the texture is grating the cheese finely—use a box grater, not a food processor.
No pimento olives? Chopped green olives plus a pinch of smoked paprika gets you close. Short on Dijon? Yellow mustard at half the amount works, but you’ll lose some depth. Hot sauce swaps? Cayenne pepper at a quarter teaspoon for heat, or lemon juice for brightness. The garlic and onion powders are easy to skip, but they round out the flavors—don’t overlook them. Pro tip: if your mayo is too thick, add a splash of milk or buttermilk to loosen it up.
This spread tastes even better after at least 1 hour in the fridge—patience pays off. Store in an airtight container for up to 1 week, or freeze portions for 3 months. I like to portion it into small jars so I can grab just what I need. It’s perfect for sandwiches, dips, or even as a topping for burgers—just don’t skimp on the chilling time. Trust me, it’s worth the wait.
Why You'll Love This Recipe
- No Chopping Required: I swear by this recipe because it’s one of those rare spreads that doesn’t demand prep work—just shred that cheddar, chop those olives (if you’re feeling fancy), and blend. The pimentos and Dijon do all the heavy lifting while you’re still deciding whether to make toast or crackers.
- Flavor Bomb in Minutes: Honestly, the combo of sharp cheddar, tangy mayo, and those briny pimento olives is ridiculously good—like a party in your mouth. The hot sauce kick? Just enough to make it interesting without stealing the show.
- Game for Any Occasion: This stuff works on sandwiches, as a dip for veggies, or even slathered on grilled cheese. (Yes, even on a Tuesday night.) It’s my go-to for tailgates, potlucks, or when I’m too tired to cook but still crave something flavorful.
- Leftovers That Don’t Suck: Between us, most cheesy spreads turn rubbery after a day—but not this one. It actually tastes better the next day, especially if you store it in the fridge. That means less waste, more seconds, and zero guilt. Budget win.
Step-by-step instructions for alton Brown's pimento cheese
This classic Southern spread comes together in minutes with sharp cheddar and bold flavors.
Grate the Sharp White Cheddar Cheese
Start with the 2 cups of sharp white cheddar cheese, freshly grated from a block—not pre-shredded. I use a box grater for this because it gives you more control over the texture. You want the cheese to be finely grated but not powdery, as this creates the perfect balance of creaminess and texture in the final spread.
As you grate, work in small batches if needed to prevent the cheese from melting in your hands. The cheese should be cool to the touch when you're done. Place the grated cheese in a medium mixing bowl and set it aside. This step is crucial because pre-shredded cheese contains anti-caking agents that make the finished product grainy and less flavorful.
Mix the Wet Ingredients
In a separate small bowl, combine the 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of hot sauce, 1 teaspoon of garlic powder, 0.5 teaspoon of onion powder, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper. Use a whisk or a fork to mix everything until it's completely smooth and well combined.
The mayonnaise should be at room temperature for best results, so if it's straight from the fridge, let it sit out for about 10 minutes before mixing. This ensures the ingredients blend seamlessly without any lumps. The Dijon mustard adds a tangy depth, while the hot sauce brings a subtle smoky heat that complements the sharp cheddar beautifully.
Combine and Fold the Ingredients
Add the chopped 0.5 cup of pimento-stuffed green olives to the wet ingredients and mix thoroughly. Then, gradually fold in the grated sharp white cheddar cheese using a rubber spatula. Start by mixing gently to avoid breaking up the cheese too much, and then increase the pressure slightly to ensure everything is evenly incorporated.
This is where the magic happens. The olives add a briny, slightly sweet contrast to the sharp cheese, while the mayonnaise base binds everything together into a smooth, creamy spread. You'll notice the mixture thickens as you fold—this is normal and indicates the cheese is properly emulsifying with the other ingredients. If it's too thick, you can add a teaspoon or two of water to loosen it slightly.
Chill and Rest for Perfect Texture
Cover the mixing bowl with plastic wrap and refrigerate the pimento cheese for at least 1 hour, or up to 24 hours. This chilling step is essential because it allows the flavors to meld together and the texture to set properly. When you take it out of the fridge, it should be smooth, creamy, and ready to spread.
If you're in a hurry, you can eat it immediately, but I promise the wait is worth it. The longer it chills, the richer and more cohesive the flavors become. Once it's ready, give it one last taste and adjust the seasoning if needed—maybe a pinch more kosher salt or a dash of hot sauce to suit your preference. Serve it on toasted bread, crackers, or as a dip for veggies for the ultimate Southern experience.
Pro Tips For Making Alton Brown Pimento Cheese
- Grate That Cheese: DESCRIPTION: Sharp white cheddar is the star—skip the pre-shredded stuff (it’s coated in anti-caking agents that add moisture). Use a box grater or food processor, but don’t pulse it too fine; you want texture. I learned this the hard way when my first batch turned into a gluey mess.
- Pulse the Olives: DESCRIPTION: Chop those pimento-stuffed olives roughly—no need for a food processor. A knife works fine, but avoid turning them into paste. You want visible chunks; they’re the chewy contrast that makes this dish sing. (Yes, I’ve made the mistake of over-blending.)
- Mix Low and Slow: DESCRIPTION: Combine everything in a bowl, but resist the urge to stir aggressively. Let the mayo and cheese sit for 30 seconds after mixing to soften the cheese slightly before folding in the olives and mustard. This prevents a grainy texture. I used to rush it and wondered why my cheese never felt smooth.
- Taste Before the Heat: DESCRIPTION: Add the hot sauce last—after everything else is mixed—and adjust to taste. The cheese and mayo will mellow out the burn, so you might need more than you think. I was skeptical until I tried it: the heat lingers just enough to wake up the flavors without overpowering. (Your future self will thank you.)
Make-ahead tips for leftovers
Prep Ahead Basics
Make this pimento cheese up to 3 days in advance—it actually tastes better as the flavors meld. Store in an airtight glass container (I use Le Parfait 16-oz jars) in the fridge.
The texture becomes even smoother after 24 hours, so plan ahead for parties or meal prep. Label with the date to track freshness. 🧀
Freezing for Later
Portion into 1-cup servings in freezer-safe silicone molds or small jars. Freeze for up to 3 months—thaw overnight in the fridge before using. The texture may separate slightly after freezing, so stir vigorously to recombine. For sandwiches, spread directly from the fridge for that perfect consistency. ❄️
Batch Cooking Tips
Double the recipe for game-day snacks or potlucks. Use a stand mixer with paddle attachment to combine ingredients if making 4+ cups—it saves arm strain and ensures even blending. Keep the mixer on low speed to avoid overheating the mayo. Store extras in vacuum-sealed bags to extend freshness. 💪
Reheating Leftovers
Gently warm in the microwave for 15-20 seconds on 50% power to soften slightly, then stir. For stovetop reheating, place in a small saucepan with 1 tbsp water over low heat, stirring constantly until creamy. Never boil—this breaks the mayo emulsion. Adjust seasoning after reheating, as flavors intensify. 🔥
Portioning for Convenience
Divide into small ramekins or shot glasses for single-serving portions. These are perfect for quick sandwiches or snacking. Store in the fridge for up to 1 week or freeze for 3 months. Label with "spread" or "dip" to avoid confusion with other condiments. 📅
Flavor Boost After Chilling
After refrigerating, taste and adjust with extra hot sauce (for heat), lemon juice (for brightness), or smoked paprika (for depth). The flavors deepen overnight, so this is your chance to perfect the balance. Keep a small bowl of seasonings handy for easy tweaks. ✨
Nutrition facts
Frequently asked questions
Why does the recipe specify sharp white cheddar instead of regular cheddar?
The sharpness and color matter! White cheddar has a milder, creamier flavor that balances the smoky olives and hot sauce beautifully. Regular cheddar can be too bold and overpower the delicate pimento flavors. Plus, the white color gives that classic Southern look.
Can I make this without pimento-stuffed olives?
Yes! Use ½ cup chopped green olives plus ½ teaspoon smoked paprika for a similar smoky depth. If you're avoiding olives entirely, try ¼ cup finely chopped roasted red peppers> for sweetness and moisture. The key is maintaining that briny, slightly sweet contrast to the sharp cheese.
How do I fix lumpy pimento cheese?
Lumps usually mean the cheese wasn't fully incorporated or the mayo was too cold. Use a rubber spatula to fold vigorously for 2-3 minutes on low speed in a stand mixer. If it's still grainy, add 1 teaspoon milk or buttermilk to loosen the texture. For future batches, ensure all ingredients are at room temperature before mixing.
What are the best ways to use this spread?
Try it on toasted white bread or biscuits for classic sandwiches, as a dip for crackers or veggies, or even as a topping for burgers or grilled chicken. For a Southern twist, spread it on hot cornbread or mix it into deviled eggs. The possibilities are endless—just don't skimp on the chilling time!
Can I make this dairy-free or vegan?
Swap the sharp cheddar for vegan sharp cheddar shreds> (like Violife) and use vegan mayo> (like Just Mayo). For extra creaminess, add 2 tablespoons cashew cream>. Keep the pimento olives and hot sauce for that signature flavor. The texture will be slightly lighter but still delicious.