Kraft Olive Pimento Cheese Spread Recipe: Bold Southern Flavor for Sandwiches and Dips

This Kraft-inspired olive pimento cheese spread brings bold Southern flavor to your table with just five simple ingredients you likely already have. The classic combination of sharp cheddar, tangy mayonnaise, briny olives, and sweet pimentos creates a creamy, spreadable condiment perfect for sandwiches, crackers, or dipping.

I developed this recipe after craving that nostalgic, slightly tangy taste of childhood lunches—now you can recreate it at home without the canned shortcuts.

The secret to this spread lies in balancing textures and flavors—creamy cheddar provides richness, while the olives and pimentos add just the right amount of briny sweetness. Unlike store-bought versions, this homemade recipe stays fresh for up to two weeks in the refrigerator, making it ideal for meal prep.

The process is straightforward: chop ingredients coarsely for a rustic texture, then mix everything together until fully combined.

What you’ll end up with is a velvety, slightly chunky cheese spread that’s perfect for elevating simple sandwiches into something special. It pairs beautifully with white bread, crackers, or even as a dip for fresh vegetables.

The flavor develops as it sits, becoming even more complex over time. This is the kind of condiment that turns everyday meals into something memorable.

Store leftovers in an airtight container in the refrigerator, where it’ll keep for up to two weeks. For extra creaminess, let it sit at room temperature for 10 minutes before serving.

Whether you’re prepping for a picnic or just want to add Southern charm to your snacks, this recipe delivers every time.

Ingredients for kraft olive pimento cheese spread

Five simple ingredients transform into nostalgic Southern spread with bold cheddar and briny olives.

The cheddar is non-negotiable—sharp white cheddar gives that classic tang. Grab a block and grate it yourself (pre-shredded gets gummy). For the olives, brined green olives from the jarred section at Trader Joe's or Whole Foods work best—they hold their shape better than canned. Pimento-stuffed olives are key for that iconic sweet-spicy bite, so don't skip them. If you can't find them, jarred pimentos mixed with sliced olives is a decent backup. The mayonnaise matters too—Duck brand or Hellmann's adds that rich, creamy base you crave in the final spread.

No pimento-stuffed olives? Mix jarred pimentos with sliced green olives—it's not identical, but close. Short on sharp cheddar? Colby Jack at half the amount works in a pinch, though it won't be as tangy. The mustard is your secret weapon for tang—Dijon adds depth, while yellow mustard keeps it classic. For extra creaminess, add 1 tbsp sour cream if you're feeling fancy. The lemon juice is optional but brightens the whole thing—skip it if you prefer the original Kraft-style richness. Pro tip: Taste as you go—this spread develops flavor as it sits, so don't over-season early.

This keeps beautifully for 2 weeks in an airtight container in the fridge. For extra smoothness, whip it briefly with a hand mixer before serving. I like to portion mine into small jars—one for the fridge, one for the picnic cooler. The flavor actually improves after 24 hours, so make it a day ahead if you can. If it gets too thick, add a splash of milk or buttermilk to loosen it up. Trust me, this spread is worth the effort—every bite tastes like Southern childhood nostalgia.

Step-by-step instructions for Kraft olive pimento cheese spread

This classic Southern spread comes together in minutes with bold, tangy flavors perfect for sandwiches or dips.

Use a box grater to shred the 8 oz sharp white cheddar cheese into fine, even shreds. I prefer working with a block rather than pre-shredded cheese—it melts more smoothly and avoids the waxy texture. Place the shredded cheese in a medium mixing bowl and set aside. The cheese should be at room temperature for best results, so if it's straight from the fridge, let it sit for 10-15 minutes while you prep the other ingredients.

For a truly authentic texture, I like to use a microplane for the final few passes to create even finer shreds. This ensures the cheese blends seamlessly with the other ingredients rather than creating grainy pockets. If you're using pre-shredded cheese, pick the kind labeled "freshly grated" to avoid additives that can make the spread gummy.

In the same bowl with the shredded cheese, add the 0.5 cup pitted green olives and 0.25 cup pimento-stuffed green olives. Coarsely chop the pitted green olives with a chef's knife, cutting them into small, uneven pieces about ¼-inch in size. For the pimento-stuffed olives, slice them lengthwise to expose the vibrant red pimentos—this adds both visual appeal and extra flavor. Toss everything together gently with a rubber spatula to distribute the olives evenly throughout the cheese.

The olives should be chopped uniformly but not minced into a paste—you want visible texture in the finished spread. If you're using jarred olives packed in brine, drain them well before adding to avoid making the spread too watery. The pimentos inside the stuffed olives will release their flavor as the mixture sits, creating that signature tangy kick.

Add the 0.5 cup mayonnaise, 1 tbsp dry mustard, 1 tsp lemon juice, 0.5 tsp kosher salt, and 0.25 tsp black pepper to the bowl with the cheese and olives. Using the rubber spatula, fold everything together until fully combined. Start with gentle strokes to avoid breaking up the olives, then increase to a more vigorous mixing motion for about 2-3 minutes until the mixture reaches a smooth, spreadable consistency. The texture should be thick but still pliable—like a rich, creamy dip rather than a stiff paste.

Here's the thing—don't rush the mixing. The cheese needs time to fully incorporate with the mayonnaise, and the mustard and lemon juice need to distribute evenly. If the mixture looks too thick after mixing, add 1-2 teaspoons of water to loosen it slightly. The spread should coat the back of a spoon smoothly but still hold its shape when spread.

Cover the bowl with plastic wrap and refrigerate the spread for at least 1 hour before serving. This chilling time allows the flavors to meld together and the cheese to fully soften, resulting in a creamier texture. I like to press the plastic wrap directly onto the surface of the spread to prevent a skin from forming. The longer you let it chill—up to 24 hours—the more developed and complex the flavors will become.

During this time, the sharpness of the cheddar will mellow slightly, the mustard will deepen in tang, and the lemon juice will brighten the overall profile. The olives will also release more of their briny flavor, creating that perfect balance of richness and acidity. For best results, serve the spread cold straight from the fridge—it's designed to be enjoyed fresh and chilled.

Before serving, give the spread one final taste and adjust the seasoning if needed. If it tastes too mild, add a pinch more kosher salt or a splash of lemon juice. For extra richness, you can stir in an additional 1 tablespoon of mayonnaise. Transfer the spread to a serving bowl or small ramekin and garnish with a sprinkle of black pepper or a few extra olive slices for presentation.

This spread is incredibly versatile—use it as a sandwich filling for classic Southern-style subs, as a dip for crackers or veggies, or even as a topping for baked potatoes. The bold flavors hold up well for 3-4 days when stored properly in an airtight container in the refrigerator. The longer it sits, the more the flavors develop, so making a batch ahead of time is always a good idea.

Make-ahead tips for this recipe

Batch Prep Basics

Make this spread in large batches—it’s perfect for meal prep! Double the recipe (using 16 oz cheddar and 1 cup mayonnaise) and store in glass mason jars or BPA-free plastic containers.

I use 24-oz Ball jars because they’re airtight and stackable in the fridge. Label with the date to track freshness—it keeps for 2 weeks without losing quality. 📅

Freezer-Friendly Hacks

For longer storage, portion the spread into 1-cup servings in silicone molds or small freezer bags. Press plastic wrap directly on the surface before sealing to prevent freezer burn. Thaw overnight in the fridge—never microwave directly from frozen, or the texture will turn grainy.

Freeze for up to 3 months, though flavor peaks at 2 weeks refrigerated. 🧊

Picnic & Travel Prep

Pack this spread in insulated cooler bags with ice packs for picnics or road trips. Use small ramekins (like 4-oz ceramic dippers) for easy serving. I like to wrap individual portions in parchment paper and secure them with twine for a rustic touch.

The spread stays safe at room temperature for 2-3 hours if properly chilled beforehand. 🚗

Flavor Development Trick

For maximum depth, make the spread 1 day ahead. The flavors meld beautifully overnight—cheddar mellows, mustard tangs sharpen, and olives release more brininess. Store in an airtight container with a paper towel pressed on top to absorb excess moisture.

Taste again before serving—you’ll likely need just a pinch of salt to balance the improved flavor. ✨

Reusing Leftovers

If your spread thickens after refrigeration, revive it by stirring in 1-2 tsp milk or buttermilk until smooth. For extra creaminess, whip briefly with a hand mixer. Leftover spread also makes a fantastic stuffing for baked potatoes or a topping for grilled cheese.

Portion into small jars for easy grab-and-go snacks—perfect for lunches or after-school treats. 🍽️

Frequently asked questions