Appetizers
Betty Crocker's pimento cheese recipe delivers that classic Southern spread with a smoky roasted pepper kick—creamy, tangy, and packed with bold flavor in just 10 minutes. This isn’t just a side dish; it’s a versatile condiment that elevates sandwiches, crackers, or even baked potatoes with restaurant-quality depth.
The secret lies in balancing sharp cheddar, smooth mayonnaise, and those vibrant pimentos for a texture that’s perfectly spreadable.
What sets this recipe apart is its foolproof simplicity—no fancy techniques, just precise measurements and a blender (or food processor) to create a smooth, velvety consistency.
The smoky heat from the pimentos cuts through the richness of the cheese, while the mayo binds everything together into a storable spread that tastes fresh for days. It’s the kind of condiment that turns everyday meals into something special without extra effort.
By the time you’re done, you’ll have a bold, creamy pimento cheese that’s ready to transform your favorite dishes. Whether you’re slathering it on crackers, mixing it into deviled eggs, or using it as a sandwich filling, this recipe delivers restaurant-quality flavor with minimal prep.
The best part? It keeps well in the fridge, so you can make a batch and enjoy it all week.
For those who like a little extra heat, consider adding diced jalapeños or a pinch of cayenne. If you prefer a milder version, swap in a few green olives for a briny twist.
The possibilities are endless, but the foundation—creamy, tangy, and perfectly balanced—remains the same. Let’s get blending!
Ingredients for betty crocker pimento cheese
Six cheddar blocks, one can of pimentos, and a blender make this Southern classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 6+ months preferred |
| Mayonnaise 🥛 | 1 cup | High-quality, full-fat preferred |
| Canned Pimentos 🌶️ | ½ cup | Whole or chopped, not paste |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For smooth texture, fruity variety |
| Yellow Onion 🧅 | ¼ cup | Finely diced, sweet variety |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Dijon Mustard 🍯 | 1 tsp | For tangy depth, not regular mustard |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Lemon Juice 🍋 | 1 tsp | Freshly squeezed, bright flavor |
The cheddar is non-negotiable—sharp, aged varieties from Whole Foods or specialty cheese shops give the best depth. I always grab Colby Jack mixed in (about 0.5 cup) for creaminess, but pure sharp cheddar works too. The pimentos? Whole or chopped (not paste) bring that smoky, roasted pepper punch. Skip the jarred stuff with additives—Muir Glen or Del Monte are solid choices. For the mayo, Duke's or Hellmann's are foolproof, but nothing beats homemade for richness. The onion and garlic? Freshly diced (no pre-chopped) makes all the difference—takes 30 seconds but worth it.
No sharp cheddar? Monterey Jack or pepper jack softens the heat but still delivers. Running low on pimentos? Roasted red bell peppers from a jar (like Muir Glen) work in a pinch—just drain them well. The Dijon mustard can be swapped for yellow mustard at double the amount, but you lose that tangy depth. For extra heat, add 1/4 tsp cayenne or 1 tbsp hot sauce. Need it milder? Swap half the pimentos for green olives—briny twist that balances the richness. The lemon juice keeps it fresh; bottled works but freshly squeezed is brighter.
This keeps beautifully—1 week in the fridge sealed tight. I portion mine into small jars for crackers or sandwiches. For longer storage, freeze in ice cube trays—perfect for single servings. The texture thickens slightly after chilling, so add 1 tsp mayo if needed before serving. Pro tip: Let it sit at room temp 10 minutes before blending for a smoother finish.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe—just cheese, mayo, pimentos, oil, and onion. That’s it. No fancy techniques, no hunting for obscure spices. The sharp cheddar’s tang cuts through the creaminess of the mayo, and those canned pimentos? They bring the heat without the fuss.
- No-Fuss Flavor Bomb: Between us, this is the kind of spread that makes you pause mid-bite. The olive oil adds this unexpected richness, while the onion gives it just enough bite to keep it interesting. Honestly, it’s the kind of taste that sticks with you—like a good memory.
- Party in a Bowl: Serve it on crackers for a snack, slather it on sandwiches for lunch, or use it as a dip for veggies. It’s my go-to for game days, potlucks, or even a lazy Sunday brunch. The best part? It’s always a crowd-pleaser.
- Leftovers That Don’t Suck: Make a big batch—it keeps for days in the fridge without getting weird. I’ll be real: I’ve had this stuff last a week, and it’s still just as good. Budget-friendly, too, since you’re using pantry staples. Win-win.
Step-by-step instructions for betty Crocker's pimento cheese
Here's how to blend rich, tangy flavors into creamy perfection in just minutes.
Prepare the Aromatic Base
In a medium mixing bowl, combine the 1 tablespoon extra-virgin olive oil, 0.25 cup finely diced yellow onion, and 2 minced garlic cloves. Let this mixture sit for 5 minutes at room temperature—this allows the garlic's natural oils to soften and their flavors to develop fully. You'll notice the onion becomes slightly translucent and the garlic releases its pungent aroma, setting the stage for the dish's complex flavor profile.
While waiting, take a moment to appreciate the quality of your ingredients. The fruity notes of the extra-virgin olive oil will add subtle depth, while the sweet yellow onion provides a gentle sweetness that balances the sharp cheddar. This preparation step ensures every bite delivers a harmonious blend of flavors rather than an overwhelming garlic punch.
Blend the Cheese Mixture
Add the 1.5 cups shredded sharp cheddar cheese to the onion and garlic mixture. Using a wooden spoon, gently fold the cheese into the aromatics until fully combined. The cheese should begin to soften slightly from the olive oil's warmth, creating a smooth, velvety texture. This step is crucial—don't rush it, as proper integration prevents grainy pockets in the final spread.
Next, incorporate the 1 cup mayonnaise and 1 teaspoon Dijon mustard. The mustard adds a bright tang that cuts through the richness of the cheese and mayo. Mix thoroughly until the blend becomes uniformly smooth and creamy. You should see the colors meld beautifully—deep orange from the cheddar, pale yellow from the mayo, and subtle green hints from the pimentos yet to come.
Incorporate the Pimentos and Seasonings
Gently fold in the 0.5 cup canned pimentos using a rubber spatula. The key here is to preserve their texture—you want visible chunks of roasted pepper for that classic pimento cheese appearance. Distribute them evenly throughout the mixture while maintaining the creamy consistency. The pimentos should soften slightly but remain distinct, adding both visual appeal and a smoky, slightly sweet dimension.
Season with the 0.5 teaspoon kosher salt and 0.25 teaspoon freshly ground black pepper. The salt enhances all flavors while balancing the richness, while the pepper adds a subtle heat that lingers on the palate. Taste the mixture now—you should notice a perfect harmony of sharp, creamy, tangy, and slightly sweet notes. If needed, adjust the seasoning slightly, but be cautious: the pimentos and cheese already contain salt.
Finish with Brightness and Texture
Drizzle in the 1 teaspoon freshly squeezed lemon juice while mixing continuously. The acidity brightens the flavors and prevents the spread from becoming too heavy. You'll see the mixture lighten slightly in color and become even more velvety. The lemon juice also helps emulsify the ingredients, ensuring a stable texture that won't separate when spread.
Transfer the pimento cheese to a serving bowl and cover with plastic wrap, pressing it directly against the surface. This prevents a skin from forming and keeps the texture perfectly smooth. Let it rest at room temperature for 10 minutes before serving—this allows the flavors to meld completely. The final product should be thick enough to hold its shape when spread but still creamy enough to melt slightly when warmed.
Serve and Enjoy Immediately
Use the pimento cheese immediately for best results, as its fresh flavors develop fully when served. Spread it generously on warm toasted bread, use it as a dip for crackers or veggies, or layer it in sandwiches for a Southern classic. The texture should be thick enough to create clean, defined lines when spread but still luxurious on the palate.
For optimal flavor, serve with complementary sides like buttered cornbread or crisp apple slices. The contrast between the rich, creamy cheese and these accompaniments creates a truly satisfying experience. Store any leftovers in an airtight container in the refrigerator for up to 5 days, though I promise you won't have any leftovers—this recipe disappears quickly!
Pro Tips For Making Betty Crocker Pimento Cheese
- Grate Cheese Fresh: DESCRIPTION: I learned this the hard way—pre-shredded cheddar has anti-caking agents that make pimento cheese grainy. Grab a box of sharp cheddar, slice it into chunks, and grate it yourself. It melts smoother and tastes richer, especially when mixed with the pimentos.
- Sauté Onion Low and Slow: DESCRIPTION: If you’re cooking the onion, resist the urge to rush it. Soft, translucent onions blend into the cheese without overpowering the pimentos. Cook them in olive oil on medium-low for about 8-10 minutes, stirring occasionally, until they’re just breaking down—not browned.
- Drain Pimentos Well: DESCRIPTION: Those little jars of pimentos come packed in syrup, and if you don’t drain them, your cheese will turn into a sticky mess. After opening, dump them into a fine-mesh strainer, rinse with cold water, and let them dry for a minute before mixing. Trust me, it’s worth the extra 30 seconds.
- Mix in Stages: DESCRIPTION: Dumping all the mayo, cheese, and pimentos into one bowl and stirring can lead to clumps. Start by mixing half the cheese with the mayo until smooth, then fold in the pimentos and remaining cheese. This keeps the texture creamy and consistent—no surprise lumps when you take the first bite.
Perfect pairings for this recipe
Classic Sandwich Spread
This pimento cheese shines as the ultimate sandwich filling, especially on toasted white bread or Texas toast. I like to layer it with crisp bacon and sliced avocado for a Southern-inspired twist.
For a heartier option, add grilled chicken or pulled pork—the creamy cheese helps bind everything together beautifully. 🥪
Cracker & Cheese Board
Transform your snack game by serving this spread with water crackers, pretzel crisps, and baguette slices. Pair it with smoked gouda and sharp cheddar cubes for a cheese board that’s equal parts sweet and savory. A drizzle of honey on the side balances the richness perfectly. 🧀
Deviled Egg Upgrade
Mix 1 tablespoon of this pimento cheese into classic deviled eggs for a Southern-inspired twist. The smoky pimentos add depth while keeping the eggs creamy and tangy. Top with crispy bacon bits or chopped chives for extra flavor. This combo is a crowd-pleaser at picnics and potlucks. 🥚
Baked Potato Topping
Elevate your baked potatoes by spreading this cheese on top and broiling for 2-3 minutes until melted and bubbly. The pimentos caramelize slightly, adding a smoky sweetness that pairs perfectly with sour cream and green onions. It’s a comforting, restaurant-worthy upgrade. 🥔
Dip for Veggies
Use this as a bold dip for carrot sticks, celery, and bell pepper strips. The creamy texture contrasts beautifully with crunchy veggies, while the pimentos add a subtle heat. Serve with warm pita chips for a shareable appetizer. 🥕
Breakfast Twist
Spread this cheese on English muffins or biscuits and top with a fried egg for a Southern-style breakfast. The tangy, smoky flavors cut through the richness of the egg yolk, making it a satisfying morning meal. Add crispy hash browns on the side for a hearty dish. 🍳
Nutrition facts
Frequently asked questions
Can I make this pimento cheese without a blender?
Use a food processor or even a sturdy hand mixer with the paddle attachment. For a chunkier texture (like classic Southern style), mix everything by hand with a fork or rubber spatula—just fold gently to avoid breaking up the pimentos too much. The key is to combine the mayo and cheese first until smooth, then mix in the other ingredients.
How do I keep the pimento cheese from getting too soft or oily?
Chill the mixture for 30 minutes before serving to firm it up. If it's too soft, add 1 teaspoon more shredded cheese or 1 tablespoon flour (for a thicker consistency). For oil separation, ensure all ingredients are at room temperature before blending, and add 1 teaspoon lemon juice—the acidity helps stabilize the emulsion. Store in an airtight container with plastic wrap pressed directly on the surface.
What’s the best way to store leftover pimento cheese?
Keep it in an airtight container in the fridge for up to 5 days. For longer storage, portion into ice cube trays and freeze—thaw in the fridge overnight. If the texture thickens after chilling, stir in 1 teaspoon mayo to restore creaminess. Avoid freezing with added veggies (like celery or jalapeños), as they can get watery.
Can I make this spicier or milder?
For extra heat, add 1/4 teaspoon cayenne or 1 tablespoon hot sauce. For a milder version, reduce the pimentos to 1/4 cup and swap 1/4 cup green olives for a briny balance. You can also use mild cheddar instead of sharp. Taste as you go—the pimentos already pack flavor!
Why did my pimento cheese turn out grainy?
Graininess usually happens from cold ingredients or over-blending. Ensure all components (especially cheese and mayo) are at room temperature before mixing. Pulse the blender in short bursts to avoid breaking up the pimentos too much. If it’s still grainy, stir in 1 extra tablespoon mayo to smooth it out. For next time, let the mixture rest 10 minutes before blending for a velvety finish.