There’s something magical about homemade pimento cheese spread—that creamy, tangy, slightly sweet combination that’s been a Southern staple for generations. 💛 I’m sharing my take on the classic Kraft-style version that delivers nostalgic flavor with fresh ingredients and a texture that’s absolutely perfect for spreading.
The secret to exceptional pimento cheese is balancing sharp cheddar with cream cheese for that signature creamy consistency, then folding in sweet pimentos and just enough mayo to bind everything together. This spread comes together in minutes and tastes infinitely better than store-bought versions.
What you’ll end up with is a vibrant orange spread that’s creamy, tangy, and packed with flavor—perfect for slathering on crackers, spreading on celery sticks, or keeping in your fridge for whenever cravings strike. It stays fresh for up to a week and actually tastes better after the flavors meld overnight.
Ingredients for kraft olive pimento cheese spread
Here’s everything you need to create this creamy, tangy Kraft-style olive pimento cheese spread.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp Cheddar Cheese 🧀 | 2 cups | Freshly shredded from block |
| Cream Cheese 🧈 | 8 oz | Softened to room temperature |
| Mayonnaise 🥄 | ½ cup | Duke's or Hellmann's preferred |
| Diced Pimentos 🫑 | 1 jar | Drained well, 4-ounce jar |
| Green Olives 🫒 | ¼ cup | Chopped, pimento-stuffed preferred |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Onion Powder 🧅 | ¼ tsp | Fresh ground preferred |
| Worcestershire Sauce 💧 | 1 tsp | Adds savory depth |
| Cayenne Pepper 🌶️ | 1 pinch | Optional, for subtle heat |
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You can find sharp cheddar at any grocery store, but buy a block from the deli section and shred it yourself—pre-shredded cheese contains anti-caking agents that prevent smooth melting. Philadelphia cream cheese is the standard, though store brands work fine. For pimentos, Dromedary brand offers the best flavor and texture. Duke's mayonnaise is the Southern gold standard, but Hellmann's works beautifully too.
Don't have pimento-stuffed olives? Use plain green olives and add extra pimentos for that classic flavor. If you prefer less tang, reduce mayo to one-third cup and increase cream cheese by 2 ounces. Swap cayenne for a dash of hot sauce if that's what you have on hand. For a smokier version, use smoked paprika instead of cayenne.
Store your pimento cheese spread in an airtight container in the refrigerator for up to 1 week. The flavors actually improve after sitting overnight as everything melds together. Let it sit at room temperature for 15 minutes before serving for the best spreadable consistency.
Step-by-Step Instructions for Kraft Olive Pimento Cheese Spread
Let me walk you through this simple process that transforms basic ingredients into Southern comfort food magic.
👨🍳 Step 1: Prepare Your Cheese Base
Start by bringing your cream cheese to room temperature—this is crucial for smooth blending. I set mine out for about 30 minutes before starting. Cold cream cheese creates lumps that are nearly impossible to work out, and you want this spread silky smooth.
In a large mixing bowl, combine the softened cream cheese with mayonnaise using a hand mixer on medium speed for 1-2 minutes. You’re looking for a completely smooth, creamy base with no visible cream cheese chunks. The mixture should be light and fluffy, almost like frosting in texture.
Add your shredded sharp cheddar cheese to the bowl. I prefer using freshly shredded cheese rather than pre-shredded because it melts into the spread better and has superior flavor. The pre-shredded stuff is coated with anti-caking agents that can make your spread grainy. Mix on low speed for 30 seconds until the cheddar is evenly distributed throughout the creamy base.
🔪 Step 2: Fold in the Signature Mix-Ins
Drain your diced pimentos thoroughly in a fine-mesh strainer, pressing gently with a spoon to remove excess liquid. Too much pimento juice will make your spread runny and watery. Pat them dry with paper towels if needed—I know it seems fussy, but this step makes a huge difference in texture.
Roughly chop your green olives with pimentos into small pieces about ¼-inch in size. I use a sharp chef’s knife on a cutting board rather than a food processor because you want distinct olive pieces, not olive paste. The chunks add wonderful bursts of briny flavor and satisfying texture throughout the spread.
Using a silicone spatula, gently fold the drained pimentos and chopped olives into the cheese mixture. I switch to hand-folding at this point rather than using the mixer because you want to maintain the integrity of the olive pieces. Fold until everything is evenly distributed and you see red and green flecks throughout the creamy base.
🥘 Step 3: Season and Adjust Consistency
Add garlic powder, onion powder, and a pinch of cayenne pepper to the mixture. I also like to add a few dashes of Worcestershire sauce for depth—it’s not traditional, but it adds an umami richness that makes people wonder what your secret ingredient is. Fold these seasonings in thoroughly.
Taste the spread and adjust the seasoning. You might need a pinch of salt (though the olives and cheese are already salty) or more cayenne if you like heat. The spread should taste slightly more seasoned than you think it needs because flavors mellow when chilled.
Check the consistency—it should be thick and spreadable, like a creamy dip. If it’s too thick, add 1-2 tablespoons of mayonnaise and fold it in. If it’s too thin (this rarely happens), add a bit more shredded cheddar. The perfect consistency should hold its shape on a cracker but spread easily with a knife.
⏰ Step 4: Chill and Let Flavors Develop
Transfer the pimento cheese to an airtight container and smooth the top with your spatula. Press a piece of plastic wrap directly onto the surface of the spread before sealing the container—this prevents a skin from forming and keeps it ultra-creamy.
Refrigerate for at least 2 hours before serving, though I prefer to make it the night before and let it chill for 8-12 hours. This resting time is when the magic happens—the flavors meld together, the cheese absorbs the pimento and olive brine, and everything harmonizes into that classic southern taste.
Before serving, let the spread sit at room temperature for 15-20 minutes to soften slightly. It’ll be easier to spread and the flavors will be more pronounced. Give it a good stir to reincorporate any liquid that may have separated. Serve with crackers, celery sticks, or spread it thick on white bread for the ultimate pimento cheese sandwich. This spread keeps beautifully in the refrigerator for up to 1 week in an airtight container.
Make-Ahead Tips for Your kraft olive pimento cheese spread
The beauty of pimento cheese spread is that it’s actually better when made ahead—the flavors meld and intensify as it sits in the refrigerator. I always make mine at least 4 hours before serving, though 24 hours ahead is ideal for maximum flavor development. The cream cheese softens slightly during storage, making the spread even creamier and easier to work with. You can prepare it up to 5 days in advance and store it in an airtight container, which makes it perfect for party planning or weekly meal prep. ⏰
Day-Before Prep Strategy: Shred your sharp cheddar cheese the night before and store it in a sealed container or zip-top bag in the refrigerator—freshly shredded cheese works best because pre-shredded varieties contain anti-caking agents that affect texture. Drain your pimentos thoroughly and pat them dry with paper towels, then refrigerate them separately. Bring your cream cheese to room temperature 30 minutes before mixing so it blends smoothly without lumps. This advance prep means you can whip up the spread in under 10 minutes when you’re ready.
Full Make-Ahead Assembly: Mix the entire spread 2-3 days before your event for optimal flavor. After combining all ingredients, press plastic wrap directly onto the surface of the spread before sealing the container—this prevents a skin from forming and keeps it fresh. Store at 40°F or below in the refrigerator. The garlic powder and onion powder will bloom overnight, creating deeper savory notes, while the pimentos infuse their sweet pepper flavor throughout. Just give it a quick stir before serving to restore the creamy consistency. 📅
Portion Control for Meal Prep: Divide your batch into ½-cup portions in small containers for grab-and-go lunches throughout the week. I pack mine with pre-cut celery sticks, crackers, or carrot rounds in separate compartments for easy snacking. This approach keeps everything fresh and prevents double-dipping contamination. Each portion stays good for 5-7 days, making it an excellent protein-rich snack option that requires zero last-minute prep.
Last-Minute Tasks: Remove the spread from the refrigerator 15-20 minutes before serving to take the chill off—it spreads more easily at cool room temperature. Transfer to your serving bowl and garnish with chopped green olives or a sprinkle of paprika for visual appeal. If the texture seems too thick after refrigeration, fold in 1-2 tbsp additional mayonnaise to restore spreadability. Keep any leftovers refrigerated and they’ll maintain quality for the full week.
Nutrition Facts
110kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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