Appetizers
Betty Crocker’s pimento cheese recipe delivers that iconic Southern boldness with just five ingredients and 10 minutes of hands-on time. The secret lies in the perfect balance of sharp cheddar, tangy mayonnaise, and finely chopped pimento peppers—creating a spread that’s creamy yet vibrant.
I’ve tested countless versions, and this one consistently delivers the restaurant-quality texture and flavor that makes it a crowd-pleaser. Whether you’re serving it as a sandwich filling, dip, or casserole topping, the rich, slightly spicy profile stands out.
What sets this recipe apart is its simplicity—no fancy techniques, just precise measurements and a foolproof method for blending the ingredients. The key is using freshly grated cheese (not pre-shredded) to avoid excess moisture, and letting the mixture sit for 10 minutes before serving.
This resting time allows the flavors to meld and the texture to thicken just enough for that perfect spreadable consistency. The result? A dish that’s both comforting and sophisticated, with just the right kick of heat from the pimento peppers.
By the time you’re done, you’ll have a batch of pimento cheese that’s creamy, tangy, and boldly flavorful—ready to elevate any meal.
Spread it on toasted bread for a quick snack, use it as a dip for crackers or veggies, or layer it into a casserole for a hearty side dish. The versatility makes it a staple for any occasion, from casual gatherings to festive holiday menus.
Let’s get started—this recipe is a game-changer for Southern-style flavors.
For those who love customization, you can adjust the heat level by adding more or less pimento pepper, or swap in a touch of hot sauce for extra zing. The beauty of this recipe is how adaptable it is while still delivering that classic Betty Crocker touch of reliability.
Perfect for meal prep or last-minute entertaining, this pimento cheese will become a go-to in your kitchen.
Ingredients for betty crocker pimento cheese
Five ingredients transform into iconic Southern pimento cheese in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly grated from block |
| Mayonnaise 🥛 | 1 cup | Duck brand preferred for tang |
| Pimento-Stuffed Green Olives 🫒 | ½ cup | Chopped finely, seeds removed |
| Dried Mustard 🌶️ | 1 tsp | Yellow mustard powder |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| Hot Sauce 🔥 | 1 tsp | Optional, for extra kick |
| Freshly Chopped Green Onion 🧅 | 1 tbsp | White and green parts |
The cheddar is non-negotiable—sharp, aged cheddar from the deli counter (like Wisconsin Sharp Cheddar) gives that perfect tang. Pre-shredded cheese has anti-caking agents that make this spread grainy, so grate your own. For the olives, Goya pimento-stuffed are my go-to—they’re bright and packed with peppers. If you can’t find them, giant green olives work too, but chop them extra fine. The mayonnaise? Duck brand has that perfect balance of tang and creaminess, but any good-quality mayo will do. Grab a small jar so you don’t end up with leftover mayo after this.
No pimento olives? Hot sauce or cayenne pepper (start with ½ tsp) adds heat without changing texture. Out of mustard? Dijon powder at double the amount works in a pinch. For extra richness, swap ¼ cup of the mayo for sour cream. The green onions are optional but add freshness—skip them if you’re using this as a casserole topping. If you want to make this ahead, cover and refrigerate for up to 5 days, but let it sit at room temp for 10 minutes before serving to bring out the flavors.
This spread keeps beautifully in the fridge for 5-7 days, sealed in an airtight container. For meal prep, portion into small jars or containers—it’s perfect for sandwiches, dips, or even as a topping for baked potatoes. If it gets too thick after chilling, stir in a splash of mayo or a little milk to loosen it up. The flavors only get better with time, so don’t hesitate to make a big batch. Freezes for up to 3 months if you want to stock up for holiday gatherings.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you measure, mix, and boom—it’s done. No chopping, no waiting for anything to cook, just stir those olives right into the mayo and cheddar until it’s smooth, tangy, and ready to eat. Honestly, I’ve made it while scrolling through my phone.
- Tangy Crunch Bomb: That sharp cheddar and briny olives? Pure flavor chemistry. The dried mustard adds a subtle kick, and the pepper ties it all together—creamy, bold, and just a little bit addictive. I’ll be real: I’ve eaten it straight from the bowl more than once.
- Party in a Bowl: This stuff works everywhere—sandwiches, crackers, even as a dip for veggies. I’ve used it to jazz up a sad lunchbox, turn a simple charcuterie board into a showstopper, and even stuffed it into chicken tenders for my kids (yes, they ate it). Versatile doesn’t even cover it.
- Leftovers That Don’t Suck: Make a big batch, store it in the fridge, and it’ll still taste fresh days later. Between us, I’ve reheated cold pimento cheese in the microwave for breakfast toast—crunchy, cheesy, and zero judgment. Budget-friendly? Check. Time-saving? Double check.
Step-by-step instructions for Betty Crocker's pimento cheese
This classic Southern spread comes together faster than you can say "sweet tea" - creamy, tangy, and packed with bold flavor.
Combine the Base Ingredients
In a medium mixing bowl, add the 2 cups of shredded sharp cheddar cheese. I always use freshly grated cheese straight from the block because pre-shredded cheese often contains anti-caking agents that make the spread grainy. Give it a quick stir to break up any large clumps.
Next, add the 1 cup of mayonnaise and the 0.5 cup of finely chopped pimento-stuffed green olives. The olives are key here - they bring that signature tangy, slightly sweet flavor that makes this spread so special. Use your hands or a rubber spatula to gently fold everything together until you have a smooth, creamy mixture. You want to avoid overmixing at this stage - just enough to combine the ingredients thoroughly.
Add the Seasonings and Flavor Boosters
Now it's time to build that signature Southern flavor. Sprinkle in the 1 teaspoon of dried mustard and 0.5 teaspoon of freshly cracked black pepper. The mustard adds a subtle sharpness that balances the richness of the cheese, while the pepper gives it that little kick that makes it irresistible.
Add the 1 teaspoon of hot sauce - this is where you can adjust to taste. If you love heat, add a bit more. If you prefer it mild, you can skip it entirely or reduce to ½ teaspoon. The hot sauce cuts through the creaminess and adds depth. Finally, stir in the 1 tablespoon of freshly chopped green onion, both white and green parts, for a fresh finish.
Mix Until Perfectly Smooth
Using your rubber spatula, mix all the ingredients together until you achieve a completely smooth, creamy consistency. This should take about 2-3 minutes of steady mixing. You'll know it's ready when there are no more visible cheese clumps and the mixture looks uniform and velvety.
Here's a pro tip: If you find the mixture is too thick, you can add 1-2 teaspoons of milk or buttermilk to loosen it up. But with these exact measurements, it should come together perfectly without needing any adjustments. The texture should be thick enough to hold its shape when spread but still creamy enough to melt in your mouth.
Chill and Serve
Transfer the pimento cheese to an airtight container and refrigerate for at least 1 hour before serving. This chilling time is crucial - it allows all the flavors to meld together perfectly and gives you that ideal creamy yet slightly firm texture that's perfect for spreading.
When you're ready to serve, give it one final stir to make sure everything is well combined. The cheese should be smooth, creamy, and ready to spread on crackers, sandwiches, or even as a dip for fresh vegetables. The flavors should be perfectly balanced - the sharp cheddar, tangy olives, and subtle heat from the hot sauce all working together in harmony.
Pro Tips For Making Betty Crocker Pimento Cheese
- Drain Those Olives: DESCRIPTION:
- Mix It Slowly: DESCRIPTION:
- Grate Your Own Cheese: DESCRIPTION:
- Toast the Mustard: DESCRIPTION:
Dietary considerations for betty crocker pimento cheese
Gluten-Free Adaptation
This recipe is naturally gluten-free, but if you're using it as a sandwich filling or dip with gluten-containing bread or crackers, opt for gluten-free bread or rice crackers.
The classic pimento cheese itself contains no gluten, so you can safely enjoy it as a dip with veggies or fruit like apple slices. For extra security, check your mayonnaise and hot sauce labels—some brands use gluten as a stabilizer.
I recommend Hellmann’s Gluten-Free Mayonnaise to keep it safe and delicious. 🌾
Dairy-Free Substitutes
For a dairy-free version, replace the sharp cheddar with 2 cups of shredded dairy-free cheddar alternative (like Violife or Daiya) and swap the mayo for a dairy-free option. The texture will be slightly different but still creamy.
Add 1 tablespoon of nutritional yeast for a cheesy depth. The pimento-stuffed olives and mustard remain gluten-free, so the flavor profile stays intact. 🧀
Lower-Fat Version
To reduce fat without sacrificing flavor, use light mayonnaise (like Hellmann’s Light) and swap half the cheese for low-fat cottage cheese (blended smooth). This keeps the spread creamy while cutting calories.
For extra tang, add 1 teaspoon of apple cider vinegar to balance the richness. The texture will be slightly lighter but still spreadable. 💪
Spicy Adjustments
If you love heat, add ½ teaspoon of cayenne pepper or 1 teaspoon of hot sauce for a fiery kick. For a milder version, skip the hot sauce and reduce the black pepper to ¼ teaspoon.
The pimento peppers already provide a subtle heat, so adjustments are easy. I like to serve the spicier version with cooling cucumber slices to balance the flavors. 🌶️
Meal Prep Tips
Store leftovers in an airtight container for up to 5 days in the fridge. For meal prep, portion into small jars—it’s perfect for sandwiches, dips, or casserole toppings. If it thickens after chilling, stir in 1-2 teaspoons of milk or mayo to restore creaminess.
Freeze for up to 3 months by packing in a freezer-safe container with 1 inch of headspace for expansion. 📅
Nutrition facts
Frequently asked questions
Why does your recipe use freshly grated cheese instead of pre-shredded?
Pre-shredded cheese contains anti-caking agents that create a grainy texture in spreads like pimento cheese. Freshly grated sharp cheddar melts smoothly and delivers that classic creamy consistency. For best results, use a block cheese and grate it yourself—it makes all the difference!
Can I make this ahead of time for a party?
This spread keeps beautifully in an airtight container for up to 5 days in the fridge. For parties, make it 24 hours ahead—the flavors deepen over time. Give it a final stir before serving to restore that velvety texture. Perfect for meal prep too!
What’s the best way to adjust the heat level?
Start with the 1 teaspoon of hot sauce in the recipe, then adjust to taste. For extra kick, add ½ teaspoon of cayenne pepper. If you prefer mild, reduce the black pepper to ¼ teaspoon or skip the hot sauce entirely. The pimento olives already add a subtle heat, so small changes make a big difference!
Can I use this as a dip instead of a sandwich spread?
Yes! Serve it with toasted bread slices, crackers, or fresh veggies like carrot sticks and celery. For extra flair, top with a sprinkle of paprika or chopped green onions. The creamy texture makes it perfect for dipping—just ensure it’s chilled before serving.
What if my pimento cheese turns out too thick?
No problem! Stir in 1-2 teaspoons of milk or buttermilk to loosen it up. If it’s still too stiff, add a splash of mayo. The key is to mix gently—overworking it can make it grainy. For a smoother texture, ensure your cheese is freshly grated and at room temperature before mixing.