Brenda Gantt Pimento Cheese Recipe: Southern Spread With Sharp Cheddar Bite

This Southern spread delivers a sharp cheddar bite with just the right amount of tangy pimento. A classic condiment that transforms simple sandwiches into something special.

I’ve perfected the balance of creaminess and texture, ensuring every bite packs bold flavor. Easy to make and even easier to enjoy on crackers, burgers, or straight from the bowl.

Ingredients for Brenda Gantt Pimento Cheese

Ten ingredients blend into that iconic Southern spread with bold cheddar and tangy pimento flavor.

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The cheddar is non-negotiable here. Cabot or Tillamook sharp cheddar gives that perfect bite—avoid pre-shredded (it’s coated in anti-caking agents). Pimentos come in small jars near the pickles at Walmart or Publix. I grab mine at Whole Foods when I’m already there for the good cheese. Cream cheese should be the full-fat block kind, not the spreadable tub stuff (it’s too thin).

No pimentos? Roasted red peppers work in a pinch—just pat them dry and dice small. Out of Worcestershire? A splash of soy sauce brings some of that umami depth. The mayonnaise can be swapped for Greek yogurt if you want it tangier, but the texture won’t be quite as smooth. Hot sauce lovers can bump it up to a full teaspoon (or more).

This keeps 5-7 days in the fridge—store it in an airtight container with parchment paper pressed directly on the surface to prevent a skin from forming. Freezing isn’t ideal (it separates), but it’ll hold for 1 month if needed. Always let it come to room temp before serving for the best texture.

Step-by-Step Instructions for Southern Pimento Cheese Spread

Here’s my proven method for a perfectly balanced spread that’s creamy, tangy, and just sharp enough.

Step 1: Grate the Sharp Cheddar Cheese Fresh

Begin by grating all 8 oz Sharp Cheddar Cheese directly from the block using the small holes of a box grater. I always use block cheese rather than pre-shredded because it melts more smoothly into the mixture without those annoying anti-caking agents.

The finer grate creates a creamier texture, while larger shreds would make the spread grainy. You want about 2 cups of tightly packed grated cheese when you’re finished. This step takes 5 minutes but makes all the difference in your final texture.

Step 2: Blend the Cream Base Components

In a large mixing bowl, combine the 4 oz Cream Cheese (softened to room temperature) with the 0.5 cup Mayonnaise. Use a wooden spoon or silicone spatula to blend them until completely smooth—this should take about 2 minutes of vigorous mixing.

I’ve found that room temperature cream cheese incorporates more evenly, eliminating those annoying little lumps. The mayonnaise should be full-fat for that luxurious mouthfeel we’re after. This creamy base is what gives Brenda’s version its signature richness.

Step 3: Incorporate Seasonings and Special Sauces

Add the 1 tsp Worcestershire Sauce, 1 tsp Dijon Mustard, 0.5 tsp Hot Sauce, 0.25 tsp Garlic Powder, 0.25 tsp Onion Powder, and 0.25 tsp Salt to the cream base. Stir these in thoroughly for 1 minute until fully combined.

The Worcestershire adds that unmistakable depth, while the mustard and hot sauce provide just the right amount of tang and kick. Real talk: the garlic and onion powders might seem like small amounts, but they pack a punch in the final flavor profile.

Step 4: Fold in Cheese and Pimento Peppers

Add all of the freshly grated Sharp Cheddar Cheese to the cream mixture, stirring to combine. The cheese will seem like too much at first, but it will soften and incorporate beautifully as you work it in for 2-3 minutes.

Finally, fold in the 4 oz Pimento Peppers (diced and drained) until evenly distributed throughout the mixture. The pimentos add that classic sweetness and vibrant color that makes this spread instantly recognizable. Don’t overmix at this point—you want those little flecks of pimento visible.

Taste and adjust seasoning if needed, though I find the 0.25 tsp Salt is usually perfect with the sharp cheddar. The finished spread should be thick but still spreadable, with a balanced sharp, creamy, and slightly tangy flavor profile.

Make-Ahead Tips for brenda gantt pimento cheese

Prep Ahead Strategy

I always grate my 8 oz Sharp Cheddar Cheese the night before and store it in an airtight container in the fridge. This saves 5 minutes on prep day. The cream cheese can also soften overnight on the counter—just cover it tightly. 💡

Mix and Store

You can combine all ingredients up to 2 days in advance. Transfer to a covered bowl, press plastic wrap directly onto the surface, and refrigerate. The flavors meld beautifully overnight, and it stays fresh for 5-7 days.

Portion for Convenience

For easy grab-and-go use, portion the spread into small airtight containers or jars. I use 4 oz mason jars—perfect for sandwiches or crackers. Label with the date to track freshness.

Avoid Freezing

Freezing isn’t ideal since it can cause separation, but if necessary, freeze for up to 1 month. Thaw in the fridge overnight, then give it a good stir before serving. The texture won’t be as smooth, but it’s still tasty.

Room Temp Serving

Always let the spread sit at room temperature for 30 minutes before serving. This brings out the full flavor and makes it easier to spread. Cold pimento cheese can be stiff and less flavorful.

Garnish Just Before Serving

If adding fresh herbs or a drizzle of hot sauce, wait until serving. This keeps the spread looking fresh and prevents sogginess. A sprinkle of smoked paprika adds a nice touch. ✨

Frequently Asked Questions